Ingredients:
2 lbs yukon gold potatoes, peeled and quartered
2 cloves garlic
2 teaspoons kosher salt
8 fresh basil leaves, chopped
2 tablespoons olive oil
1/4 cup cream, room temperature
1/2 teaspoon fresh ground pepper
Directions:
Place potatoes and garlic in small stock pot,cover with water.
Add 1 tsp of the salt and bring to boil over high heat.
Cook until tender,about 25 minutes.
Drain in colander.
Place basil in bowl of food processor,process until finely chopped,with motor still running.
Gradually add olive oil.
Set aside.
Mash potatoes and garlic using ricer or food mill (gives potatoes a better texture,but if you don’t have either,just mash them the usual way!).
Transfer to large bowl and add cream,basil-oil mixture,the remaining 1 tsp of salt,and pepper.
Mix well.
Serve Suggested wines:Cabernet Sauvignion or Pinot Noir.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.