BASIL PARMESAN MASHED POTATOES

 I planted a lot of Basil this year.  Last year I dried it and loved having it during the winter, especially for fresh spaghetti sauce.  It is so much better than anything you can buy dried.   So I plan on doing that again, but in the meantime I am looking for basil recipes.  This popped out as a good way to use a big bunch of basil.  It was surprisingly delicious. I loved it! But then I love basil.  I made it on a Sunday and served it with Chicken Opulence

which is an easy cook while you are at church.  This chicken dish has a rich sauce that tasted lovely on the potatoes. 

Basil Mashed Potatoes

Adapted from How Easy Is That? by Ina Garten

Serves 6

2 cups fresh basil leaves, lightly packed

2 pounds large Yukon Gold or white boiling potatoes

(about 6-7 medium potatoes)

1 cup half-and-half

3/4 cup coarse grated Parmesan cheese

1-2 teaspoons sea salt

1 teaspoon freshly ground black pepper

Put 3 cups of water to boil in a 2 qt. saucepan.  When boiling drop in your 2 cups of basil leaves and remove with a slotted spoon after 15 seconds.  Put into a food processor or blender with your 1 cup of half and half.  Blend until the basil is chopped fine.  Boil the cut up potatoes in your basil water for 20 minutes or until tender.  Drain off water and add the basil cream, Parmesan cheese, salt and pepper and blend with hand mixer until whipped.  Add a little more water if they are too dry.  

Garlic Drizzle:  If you are a fan of garlic mashed potatoes do this:  Grate 5-6 large garlic bulbs in 1/4 C. olive oil and stir fry until the garlic is golden and crisp.  Pass to drizzle over the potatoes.  It is heavenly!  The little garlic crunch adds a nice touch.