Basil Mashed Potatoes

Basil Mashed Potatoes

* 2 lbs large Yukon Gold or white boiling potatoes, peeled and quartered
* 2 cups fresh basil leaves, lightly packed
* 1 cup half and half
* 3/4 cup freshly grated Parmesan cheese, plus extra for serving
* 1 1/2 teaspoons kosher salt
* 3/4 teaspoon freshly ground black pepper

Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and cook over low heat until any remaining water evaporates. Set aside.

Meanwhile, blanch the basil leaves. First, fill a bowl with ice water and set aside. Bring a medium saucepan to a rolling boil, add the basil and cook for only 15 seconds. Drain and immediately plunge them into the ice water bath. Drain, and set aside.

In a small saucepan over medium heat, add the half and half and Parmesan and bring to a simmer. Place the basil in a food processor and puree. Add the half and half mixture to the basil and process until smooth.

Mash the potatoes however you like to do it, then mix the half and half mixture into the potatoes, along with the salt and pepper. Pour into a serving bowl and sprinkle with Parmesan cheese.