Potato Basil Puree

recipe adapted from How Easy Is That?

Ingredients

• 2 cups fresh basil leaves, lightly packed
• 2 pounds large Yukon Gold or white boiling potatoes
• 1 3/4 cups of almond milk
• 2 teaspoons of kosher salt
• 1 teaspoon of freshly ground black pepper

Directions

1. 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 the slotted spoon and immediately plunge the leaves into the ice water to set the bright green color.  Drain and set aside.
2. 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 potates for 20 to 25 minutes, until very tender.  Drain well, return to the saucepan and steam over low heat until any remaining water evaporates.
3. In a small saucepan over medium heat, heat the almond milk until it begins to simmer.  Place the basil in a food processor fitted with the steel blade and puree.  Add the hot milk and process until smooth.
4. 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 mixture, salt, and pepper and heat 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, season to taste, and serve hot.  Serves 4 to 5.

 

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