When we were menu planning for the big night a couple of weeks ago, we were looking for some sides that were just a bit outside the norm. Our potatoes were going to be a bit of a challenge, as it’s hard to beat some nice garlic or horseradish mashed taters with a BBQ’d beef tenderloin. Then I came across this recipe for Basil Mashed Potatoes. Mmmm basil and garlic! We had to try them.

Ingredients:

• 3 lb. Yukon Gold potatoes, peeled and quartered (1.36 kg)
• 2 x large bunches of fresh basil, picked and cleaned
• 2 cloves of garlic, peeled and finely chopped
• 6 tbsp olive oil (90 ml)
• 1/4 cup unsalted butter (62.5 g)
• 1 cup homo milk (250 ml)
• Salt and pepper

Directions:

1. Bring potatoes to a boil in a large pot of cold salted water. Boil until the potatoes are tender or easily pierced with a knife. Drain and rice potatoes into a mixing bowl. Ricing the potatoes makes for light, fluffy, lump free mashed potatoes.
2. Bring a pot of salted water to a boil. Fill a bowl with ice water and set aside. Plunge the basil leaves into the boiling water and leave for 15 seconds. Remove from the boiling water with a slotted spoon and immediately plunge into the ice water – this process is known as blanching. Blanching the basil will preserve its vibrant green colour in the potatoes. When the basil leaves are cool remove from the ice water and squeeze out any excess moisture.
3. Put the blanched basil, garlic cloves and olive oil in a blender and process to a smooth slurry – there will be ½ cup basil slurry.
4. In a small saucepan gently heat the milk and butter together until the butter melts. Do not boil or the milk will curdle.
5. Add the heated milk to the potatoes and season. Mix on low speed until combined.
6. Add the basil slurry to the potatoes, mixing through. Taste for seasoning and serve.

I had never come across the term ricing the potatoes before. Apparently there is a kitchen gadget that looks more or less like a big garlic press and the taters are squished through the ricer. We used a large, flat wooden spoon to force them through a collander for essentially the same end result. It does make for nice, smooth mash, so we may have to track down a ricer of our own.

The basil lended loads of pretty green flecks to the potatoes, which looked great on the table. The combination of basil and garlic smelled great and tasted even better. The perfect complement to a perfect meal. This recipe is a keeper.

Recipe via Man Made Food. We’ve never seen the show, but are going to keep our eyes open after trying these taters.