INGREDIENTS

INSTRUCTIONS

BASIL PUREE
MASHED POTATOES
In a blender, combine the pine nuts, extra-virgin olive oil, garlic,
salt and pepper, and puree. With the motor running, add the basil
leaves and continue to puree until smooth.
Add the basil puree to the warm mashed potatoes, and over low heat
stir with a wooden spoon until the puree is completely incorporated
and the mixture is piping hot. Serve.
Yield: 4 servings
  MASHED POTATOES:
Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt
and cold water to cover. Bring to a boil, lower the heat and simmer,
covered, until completely tender, about 30 minutes.
Test the potatoes by piercing them with a paring knife: there should
be no resistance. Place in a colander and allow to drain well for
several minutes.
Combine the butter, heavy cream, and milk in another saucepan and heat
gently until the butter has melted. Keep warm.
Working over the saucepan you used for the potatoes, pass the potatoes
through a food mill or a potato ricer. If you have any difficulty,
add a little of the hot milk and butter to the potatoes.
To serve, place the potatoes over a low flame and begin adding the
warm milk, cream and butter. Whip the potatoes with a wooden spoon or
spatula while heating. When all the liquid is absorbed, season with
the remaining salt and white pepper. Serve piping hot. Mashed
potatoes are best served immediately, but if you are unable to do so,
or need them for another recipe, keep the potatoes hot for up to one
hour by placing them in the top of a double boiler, covered, and held
over barely simmering water.
Yield: 4 cups, 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9268 - MICHAEL ROMANO
Converted by MM_Buster v2.0l.

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