Ingredients

2 pounds Yukon Gold potatoes

2 C fresh basil leaves, packed

1 C half-and-half

3/4 C freshly grated Parmesan cheese, plus extra for topping

1 tsp kosher salt

1 tsp ground black pepper

Preparation

  • Peel potatoes and cut into two-inch chunks. Place into a large saucepan, cover with water, bring to a boil. Cook for 20-25m, until very tender. Drain, return to saucepan, cook over low heat until water evaporates.
  • Blanch basil leaves, boiling 15 seconds, then immersing in ice water.
  • Heat half-and-half and cheese in a small saucepan over medium heat until the cream simmers.
  • Place basil in a food processor and purée.
  • Add hot cream mixture to basil and process until smooth.
  • Beat potatoes until they are broken up, then slowly beat in hot basil mixture, salt, and pepper.