Parmesan Basil Potato Puree

Oh, friends. These were TO DIE FOR. Even the leftover potatoes stayed creamy and delicious (I don’t know about you, but that NEVER happens for me).

These were creamy and smooth and had a peppery bite from the fresh basil. They were delicious. I wish I could just pass you a spoon through the screen and have you taste them. 
They were divine.

If you’re not really sure about the basil, feel free to decrease the amount, but I think they make a really nice change from your everyday mashed potatoes. I served them with 
chicken and herbed cherry tomato sauce, 
but I could see them tasting great with a beef roast, or a lemony fish.

Serves: 6-8 as a side dish

INGREDIENTS

• 2 lbs Yukon gold potatoes, peeled and quartered
• 1 cup whole milk, or more if desired
• ¾-1 cup basil leaves, loosely packed
• ¾ cup fresh grated parmesan cheese
• 2 tsp salt
• 1 tsp pepper

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add potatoes and cook until potatoes are very soft, 20-25 minutes.

Meanwhile, heat milk in a small saucepan until warm. Pour milk into a blender or food processor. Add basil and parmesan cheese and puree until smooth. Return to saucepan and keep warm over low heat until potatoes are cooked.

When potatoes are soft, drain them and return them to the pan or put them in a large bowl. Pour in basil/milk mixture and use a hand mixer to mash well. The potatoes should be quite smooth. Add additional milk if you want a thinner texture. Add salt and pepper.

Taste and adjust seasonings if desired.

Source: One Lovely Life