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Potato Basil Puree
Potato Basil Puree
(Purea di Patate e Basilico)
 
 
Ingredients:
 
2 cups fresh basil leaves, lightly packed
2 pounds large gold or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmigiano cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
 
Directions:
 
Bring a large pot of salted water to a boil and fill a bowl with ice water.

Add the basil leaves to the boiling water and cook for about 15 seconds.

Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color.

Drain and set aside.

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 potatoes for 20 to 25 minutes, until very tender.

Drain well.

Return to the saucepan, and steam over low heat until any remaining water evaporates.

In a small saucepan over medium heat, heat the half-and-half and Parmigiano cheese until the cream simmers.

Place the basil in a food processor fitted with a steel blade and puree.

Add the hot cream mixture and process until smooth.

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 cream, the salt, and pepper and beat until smooth.

Pour into a serving bowl, sprinkle with extra Parmigiano cheese.

Season to taste, and serve hot. Yields 4 to 5.
 
That's it!
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