This Potato Basil Purée recipe takes plain mashed potatoes to another level. These are creamy, decadent, delicious, and they’ll dress up any meal!
This Potato Basil Purée recipe first made it’s way into my kitchen when it was assigned to me for Kyle and Joel’s Gr8 Goes Green dinner. Even though it’s an Ina Garten recipe, it is not surprising that I hadn’t tried it…As you know, I am fairly lazy and I LOVE plain old mashed potatoes. This recipe, however, takes plain old mashed potatoes and makes them sinfully creamy and decadent!
I suppose you could even call this a pesto potato purée (do you like that alliteration?). If you have a garden full of basil, this is the recipe for you.
First you blanch the basil leaves, then chop them in a food processor. The potatoes are boiled and the cream and cheese are simmered together. The cream mixture then gets added to the chopped basil as processed.
Once the potatoes are cooked, you mash them a bit, then add the cream/basil mixture. You end up with a lovely, tasty mashed potato.
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