|Adapted from Ina Garten's Foolproof.|
Peel the potatoes and cut them in 1-inch chunks. Place them in a large saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, or until very tender.
When the potatoes are ready, drain and return them to the saucepan. Warm the milk in a small saucepan until steaming. Add olive oil and butter to the potatoes, and with a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in ¼ to 1/2 cup of the hot milk to make it creamy and smooth, reserving any extra. Add 1 ½ tsp. salt, black pepper to taste, the basil or parsley, and the Parmesan if using. If the potatoes need to be reheated, set over a pot of boiling water to warm, and add in the reserved milk if the potatoes have become too thick.
BASIL MASHED POTATOES
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