INA'S POTATO BASIL PURéE
Steps:
- Fill a large pot with water and add about a couple teaspoons of salt. Bring this to a boil over high heat.
- Fill a large bowl with water and ice.
- Lower the basil leaves into the boiling water for 15 seconds.
- With a slotted spoon remove the leaves and put them immediately into the ice water to stop the cooking and to set the beautiful green color.
- Remove the leaves from the ice water and lay on paper towels to drain. Set aside.
- Bring the water back to a boil and add the potatoes.
- Boil gently for 18 to 25 minutes until the potatoes are fork tender.
- Drain the water off the potatoes, return to the burner and turn it down to low. Cover and let the potatoes steam for a moment to dry them a bit.
- Put the cream and the Parmesan cheese together in a small saucepan. Heat over medium heat until the cream is simmering.
- In a food processor with the steel blade, chop the basil leaves.
- Pour the hot cream mixture through the feed tube and process until smooth.
- Beat the hot potatoes with a handheld mixer or potato masher until they lightly mashed.
- Then slowly add the hot cream mixture and the salt and the pepper.
- Continue beating until the potatoes are smooth and creamy.
- Take a taste of this glorious concoction and add salt and pepper to your taste.
- Serve hot with a sprig of fresh basil for garnish.
POTATO PUREE
Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
- Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
- Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.
POTATO BASIL PURéE
Provided by Ina Garten
Categories Dairy Potato Side Thanksgiving Quick & Easy Parmesan Basil Fall Winter Christmas Eve Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 5
Number Of Ingredients 6
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 sauce- pan, 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 purée. 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.
REALLY CREAMY POTATO PURéE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.
FRENCH POTATO PUREE
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
- Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
- When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.
POTATO BASIL PUREE
Lighter than traditional mashed potatoes due to using half-and-half instead of butter and cream. Blanched basil adds lightness and brightness. Adapted from a recipe by Caroline Russock at Serious Eats, which she adapted from _How Easy Is That?_ by Ina Garten. http://tiny.cc/zpt6g
Provided by DrGaellon
Categories Mashed Potatoes
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 182, Fat 6.3, SaturatedFat 3.8, Cholesterol 19.4, Sodium 596.9, Carbohydrate 25.2, Fiber 2.5, Sugar 1.1, Protein 6.9
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- Bring a large pot of salted water to a boil. Prepare an ice bath. Add the basil leaves to the boiling water and cook for 15 seconds (no more!), until bright green. Remove the basil and transfer to the ice bath. Set aside.
- Bring the water back to a boil if necessary; add the potatoes and cook for 18 to 25 minutes, depending on the size. The potatoes should be very tender when pierced with a fork. Drain well.
- In a small saucepan, combine the cream, milk and 3 ounces Parmesan cheese and bring to a simmer over medium heat, stirring frequently to ensure the Parmesan doesn’t scorch. Place the basil in a food processor and pulse until finely chopped. Add the hot cream mixture and process until smooth (there may be a few fine chunks of basil left.)
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