This delicious Potato Basil Purée, inspired by Ina Garten, is a creamy, flavorful side dish that’s perfect for any meal. Quick and simple to prepare, it combines tender potatoes, fresh basil, and Parmesan cheese for a comforting dish. You can easily use pantry staples, making it a flexible favorite for busy weeknights or special occasions.
Recipe Ingredients:
- 2 c fresh basil leaves, lightly packed
- 2 lb large Yukon Gold or white boiling potatoes
- 1 c half-and-half
- ¾ c freshly grated Parmesan cheese, plus extra for serving
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
How To Make Potato Basil Purée?
- Blanch the basil: Bring a large pot of salted water to a rolling boil and prepare a bowl of ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove with a slotted spoon and plunge into the ice water to preserve the bright green color. Drain and set aside.
- Cook the potatoes: Peel the potatoes and cut them into quarters. Add the potatoes to the same pot of boiling water and cook for 20–25 minutes until very tender. Drain well, return to the pot, and steam over low heat to evaporate any remaining moisture.
- Prepare the basil cream: In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Add the blanched basil to a food processor and purée until smooth. Gradually add the hot cream mixture and process again until fully blended.
- Mash the potatoes: Using a handheld mixer or potato masher, break up the hot potatoes in the pot. Slowly mix in the hot basil cream, salt, and pepper, beating until smooth and creamy.
- Serve: Spoon the purée into a serving bowl, sprinkle with extra Parmesan cheese, and adjust seasoning to taste. Serve hot and enjoy!
Recipe Tips:
- Don’t Skip the Basil Blanching: Blanching the basil for 15 seconds keeps its bright green color and prevents the purée from looking dull. This step is key for a visually stunning dish.
- Dry Potatoes Thoroughly: After boiling, let the potatoes steam dry in the pot for a few minutes to remove excess water. This ensures the purée is creamy, not watery.
- Warm the Cream Mixture: Heating the half-and-half and Parmesan before mixing helps everything blend smoothly into the potatoes for a rich, velvety texture.
- Mash While Potatoes Are Hot: Always mash the potatoes while they’re still hot. This makes them easier to break down and helps create a fluffy consistency.
- Taste and Adjust: Before serving, taste the purée and adjust the salt, pepper, and Parmesan to your liking. Perfect seasoning makes all the difference in this simple dish.
How To Store Leftovers?
- Refrigerate: Let the leftover Potato Basil Purée cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Transfer the purée to a microwave-safe bowl. Heat on medium power in 1-minute intervals, stirring between each, until thoroughly warm.
Nutrition Facts
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 600mg
- Potassium: 750mg
- Total Carbohydrate: 35g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 7g
Check out More Recipes:
Ina Garten Potato Basil Purée
Description
This delicious Potato Basil Purée, inspired by Ina Garten, is a creamy, flavorful side dish that’s perfect for any meal. Quick and simple to prepare, it combines tender potatoes, fresh basil, and Parmesan cheese for a comforting dish. You can easily use pantry staples, making it a flexible favorite for busy weeknights or special occasions.
Ingredients
Instructions
- Blanch the basil: Bring a large pot of salted water to a rolling boil and prepare a bowl of ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove with a slotted spoon and plunge into the ice water to preserve the bright green color. Drain and set aside.
- Cook the potatoes: Peel the potatoes and cut them into quarters. Add the potatoes to the same pot of boiling water and cook for 20–25 minutes until very tender. Drain well, return to the pot, and steam over low heat to evaporate any remaining moisture.
- Prepare the basil cream: In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Add the blanched basil to a food processor and purée until smooth. Gradually add the hot cream mixture and process again until fully blended.
- Mash the potatoes: Using a handheld mixer or potato masher, break up the hot potatoes in the pot. Slowly mix in the hot basil cream, salt, and pepper, beating until smooth and creamy.
- Serve: Spoon the purée into a serving bowl, sprinkle with extra Parmesan cheese, and adjust seasoning to taste. Serve hot and enjoy!
Notes
- Don’t Skip the Basil Blanching: Blanching the basil for 15 seconds keeps its bright green color and prevents the purée from looking dull. This step is key for a visually stunning dish.
- Dry Potatoes Thoroughly: After boiling, let the potatoes steam dry in the pot for a few minutes to remove excess water. This ensures the purée is creamy, not watery.
- Warm the Cream Mixture: Heating the half-and-half and Parmesan before mixing helps everything blend smoothly into the potatoes for a rich, velvety texture.
- Mash While Potatoes Are Hot: Always mash the potatoes while they’re still hot. This makes them easier to break down and helps create a fluffy consistency.
- Taste and Adjust: Before serving, taste the purée and adjust the salt, pepper, and Parmesan to your liking. Perfect seasoning makes all the difference in this simple dish.
Ina Garten Potato Basil Purée