POTATO BASIL PURéE
Provided by Ina Garten
Categories Dairy Potato Side Thanksgiving Quick & Easy Parmesan Basil Fall Winter Christmas Eve Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 5
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the sauce- pan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and purée. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
REALLY CREAMY POTATO PURéE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.
POTATO BASIL PURÉE
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside. Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates. In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth. With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
BASIL PUREE
Drizzle this sauce over chilled minestrone or any soup for an extra hit of herbaceous flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2/3 cup
Number Of Ingredients 3
Steps:
- Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar, and store in the refrigerator for up to three days.
POTATO BASIL PUREE
Lighter than traditional mashed potatoes due to using half-and-half instead of butter and cream. Blanched basil adds lightness and brightness. Adapted from a recipe by Caroline Russock at Serious Eats, which she adapted from _How Easy Is That?_ by Ina Garten. http://tiny.cc/zpt6g
Provided by DrGaellon
Categories Mashed Potatoes
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
- Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
- With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
Nutrition Facts : Calories 182, Fat 6.3, SaturatedFat 3.8, Cholesterol 19.4, Sodium 596.9, Carbohydrate 25.2, Fiber 2.5, Sugar 1.1, Protein 6.9
POTATO BASIL PUREE
Make and share this Potato Basil Puree recipe from Food.com.
Provided by Ambervim
Categories Mashed Potatoes
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- bring a large pot of salted waterto a rolling boil and fill a bowl with ice water. Add basil to the boiling water and cook for exactly 15 seconds. Remove basil & plunge into ice water. Drain and set aside.
- Cut potatoes in quarters and put in boiling water. Cook 20 - 25 minutes until very tender. Drain well. Return to saucepan and steam over low heat until any remaining water evaporates.
- In a small saucepan over medium heat, heat the half and half with Parmesan until the cream simmers. Place the basil in a food processor and puree. Add the hot cream and process until smooth with salt and pepper.
- With handheld mixer, beat potatoes until they are broken. Slowly add the hot basil cream and beat until smooth.
- Zap if they need to be reheated. Serve sprinkled with more Parmesan.
Nutrition Facts : Calories 340.7, Fat 12.7, SaturatedFat 7.7, Cholesterol 38.9, Sodium 1198.2, Carbohydrate 44, Fiber 5.5, Sugar 2.1, Protein 14.3
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POTATOES WITH BASIL | GIANGI'S KITCHEN
From giangiskitchen.com
Ratings 4Category Side Dish, VegetablesCuisine FrenchTotal Time 30 mins
- Place the potatoes sliced in a large saucepan and cover with cold water. Add the 2 teaspoons salt and bring to a boil. Lower the heat and gently boil for 10 minutes or until the center of the potato’s slices are just tender. Be careful not to overcook them. Once ready, drain them and run cold water over them to stop the cooking process. (At this point the potatoes can be refrigerated for 2 days)
- In a heavy 12-inch skillet heat the oil. Add the shallots and toss over medium heat until the thin slices become translucent, 1 to 2 minutes. Do not brown.
- Add the potatoes and 1 tablespoon vinegar and gently toss over high heat for 3 to 5 minutes. Add the basil, salt, black pepper, and more vinegar to taste. Serve immediately.
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Servings 6-8Estimated Reading Time 4 minsCategory Vegetable Sides
- Bring a large pot of salted water to a boil. Prepare an ice bath. Add the basil leaves to the boiling water and cook for 15 seconds (no more!), until bright green. Remove the basil and transfer to the ice bath. Set aside.
- Bring the water back to a boil if necessary; add the potatoes and cook for 18 to 25 minutes, depending on the size. The potatoes should be very tender when pierced with a fork. Drain well.
- In a small saucepan, combine the cream, milk and 3 ounces Parmesan cheese and bring to a simmer over medium heat, stirring frequently to ensure the Parmesan doesn’t scorch. Place the basil in a food processor and pulse until finely chopped. Add the hot cream mixture and process until smooth (there may be a few fine chunks of basil left.)
- Run the cooked potatoes through a food mill (or use a handheld mixer) to mash the potatoes. Return to the pot over medium-low heat and slowly add the hot basil cream, stirring to mix. Season to taste with salt and pepper. When hot, transfer to a serving bowl, place a couple pats of butter on top and sprinkle with more ground Parmesan.
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5/5 (3)Category Side Dish, VegetableCuisine AmericanTotal Time 50 mins
- Fill a large pot with water and add about a couple teaspoons of salt. Bring this to a boil over high heat.
- With a slotted spoon remove the leaves and put them immediately into the ice water to stop the cooking and to set the beautiful green color.
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