BASIL MASHED POTATOES
Make and share this Basil Mashed Potatoes recipe from Food.com.
Provided by Divinemom5
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes and garlic in small stock pot,cover with water.
- Add 1 tsp of the salt and bring to boil over high heat.
- Cook until tender,about 25 minutes.
- Drain in colander.
- Place basil in bowl of food processor,process until finely chopped,with motor still running.
- Gradually add olive oil.
- Set aside.
- Mash potatoes and garlic using ricer or food mill (gives potatoes a better texture,but if you don't have either,just mash them the usual way!).
- Transfer to large bowl and add cream,basil-oil mixture,the remaining 1 tsp of salt,and pepper.
- Mix well.
- Serve Suggested wines:Cabernet Sauvignion or Pinot Noir.
BASIL GARLIC MASHED POTATOES
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 688 milligrams, Sugar 5 grams
BASIL CHIVE RED POTATO MASH
Everyone goes crazy for these potatoes and I can't blame them. They're creamy and rich but the fresh herbs give them a really fresh taste. I really love the color and texture that the skins from the potatoes give the mash, and it also means less work because you get to skip the peeling!
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
- Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.
- Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.
RED WINE-BRAISED BEEF SHANKS WITH MUSHROOMS AND BASIL-MASHED POTATOES
Steps:
- In a large Dutch oven, heat vegetable oil over high heat until very hot.
- Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
- Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
- Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
- Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
- 4 servings
- Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.
BASIC MASHED POTATOES
Steps:
- Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
- Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.
POTATO BASIL PUREE
Steps:
- 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 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 Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the 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. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.
BASIL MASHED POTATOES AND PEAS
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub new potatoes but do not peel. Cook in water to cover in covered pot.
- Chop whole onion.
- Heat a medium-size nonstick pan until it is very hot; reduce heat, add oil and saute onion until it is very soft and has browned.
- Meanwhile, mince garlic and add to onion.
- Wash, dry and chop basil.
- Remove potatoes from cooking water; leave water in pot, and put peas into cooking water for a minute or two to heat through. Place potatoes in food processor with yogurt, onion and garlic, and process. Then, stir in peas, basil, salt and pepper.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 15 grams
MASHED POTATOES WITH GARLIC, BASIL AND CHIVES
I found this gem in a cookbook called Festive Recipes for the Holidays. Gave it some personal tweaks. Like more garlic. Can one have too much garlic? I don't think so! (Unless you're a vampire!)
Provided by PalatablePastime
Categories Potato
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and chop into 2-inch pieces.
- Peel garlic cloves, and halve them if they are very large.
- Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
- Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
- Place potatoes in a bowl, and add butter.
- Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
- Season the potatoes with salt and pepper.
- Serve.
Nutrition Facts : Calories 285, Fat 8.1, SaturatedFat 5, Cholesterol 21.7, Sodium 536.5, Carbohydrate 49.1, Fiber 4.4, Sugar 2.1, Protein 5.7
BASIL MASHED POTATOES
Make and share this Basil Mashed Potatoes recipe from Food.com.
Provided by threeovens
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with 1 inch of water, season with salt; bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
- Drain potatoes, return to saucepan with butter and milk.
- Once butter melts, turn off heat and add sour cream; mash potatoes.
- Season with more salt, if necessary, and pepper; stir in basil and serve.
LEMON-BASIL MASHED POTATOES
Make and share this Lemon-Basil Mashed Potatoes recipe from Food.com.
Provided by DailyInspiration
Categories Mashed Potatoes
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium saucepan and add enough water to cover; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes; drain.
- Return the potatoes to the saucepan. Add the broth, butter, salt and pepper. Mash until the potatoes are smooth. Stir in the basil, lemon zest and lemon juice.
Nutrition Facts : Calories 141.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 308.8, Carbohydrate 25.7, Fiber 3.4, Sugar 1.3, Protein 3.6
MASHED POTATOES WITH GARLIC AND BASIL
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
- Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
- Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
- Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
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- Place garlic in a souffle dish or ramekin. Drizzle with oil. Bake in a 350 degree F oven about 20 minutes or until garlic is very soft; cool. Peel the garlic, discarding skins and reserving oil.
- Prepare potatoes and spoon into casserole but do not bake. Cover and chill up to 24 hours. Bake, covered, in a 325 degree F oven for 45 minutes. Stir; sprinkle with the 3 tablespoons cheese and drizzle with butter or margarine. Return to oven; bake 30 to 45 minutes or until heated through.
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- Place garlic in an individual soufflé dish or ramekin. Drizzle oil over garlic. Bake in a 350 degree F oven about 20 minutes or until garlic is very soft; cool. Peel the garlic, discarding skins and reserving oil.
- Meanwhile, peel and cut up the potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain. Transfer potatoes to a large mixing bowl. Beat potatoes with an electric mixer on low speed. Add sour cream, the 1/4 cup Parmesan cheese, baked garlic, reserved oil, and salt. Gradually beat in enough milk to make fluffy. Fold in snipped basil. Spoon the potato mixture into a greased 2-quart casserole.
- Cover and bake in a 325 degree F oven for 40 minutes. Stir; sprinkle with the 3 tablespoons Parmesan cheese. Bake, uncovered, for 10 to 15 minutes more or until heated through. If desired, garnish with additional basil leaves
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