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1
In a blender, combine the pine nuts, extra-virgin extra virgin olive oil, garlic, salt and pepper, and puree.
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2
With the motor running, add in the basil leaves and continue to puree till smooth.
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3
Add in the basil puree to the hot mashed potatoes, and over low heat stir with a wooden spoon till the puree is completely incorporated and the mix is piping warm.
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4
Serve.
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5
MASHED POTATOES:Place the potatoes in a 2-qt saucepan with 1 tsp.
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6
of the salt and cool water to cover.
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7
Bring to a boil, lower the heat and simmer, covered, till completely tender, about 30 min.
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8
Test the potatoes by piercing them with a paring knife: there should be no resistance.
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9
Place in a colander and allow to drain well for several min.
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10
Combine the butter, heavy cream, and lowfat milk in another saucepan and heat gently till the butter has melted.
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11
Keep hot.
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12
Working over the saucepan you used for the potatoes, pass the potatoes through a food mill or possibly a potato ricer.
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13
If you have any difficulty, add in a little of the warm lowfat milk and butter to the potatoes.
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14
To serve, place the potatoes over a low flame and begin adding the hot lowfat milk, cream and butter.
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15
Whip the potatoes with a wooden spoon or possibly spatula while heating.
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16
When all the liquid is absorbed, season with the remaining salt and white pepper.
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17
Serve piping warm.
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18
Mashed potatoes are best served immediately, but if you are unable to do so, or possibly need them for another recipe, keep the potatoes warm for up to one hour by placing them in the top of a double boiler, covered, and held over barely simmering water.
