Basil Mashed Potatoes

1. 1

   * Peel potatoes and cut into two-inch chunks. Place into a large saucepan, cover with water, bring to a boil. Cook for 20-25m, until very tender. Drain, return to saucepan, cook over low heat until water evaporates.

2. 2

   * Blanch basil leaves, boiling 15 seconds, then immersing in ice water.

3. 3

   * Heat half-and-half and cheese in a small saucepan over medium heat until the cream simmers.

4. 4

   * Place basil in a food processor and puree.

5. 5

   * Add hot cream mixture to basil and process until smooth.

6. 6

   * Beat potatoes until they are broken up, then slowly beat in hot basil mixture, salt, and pepper.

No additional tips available.