basil mashed potatoes

These potatoes are great for exactly 2 reasons. 

1. They can stand on their own two feet without gravy. And that's nice because sometimes I am just waaayy too lazy to make gravy. 
2. They have fresh basil and a little pesto mixed in. I am not a huge fan of mashed potatoes because I often feel like they don't taste like anything. These taste like hotness.

 I suggest everyone find a friend who has a crazy productive basil plant so you can make these all the time (note: Michelle Bateman is my basil friend and you had better not take her from me. I will come after you with my chubby ginger baby).

Another keeper from the inspired Ina Garten
Serves 6

2 pounds yukon gold potatoes, peeled and quartered
2 packed cups of basil
3/4 cup freshly grated parmesan
1 cup milk
salt and pepper
1 heaping spoonful of prepared pesto

Bring a large pot of salted water to a boil. While the water heats up, combine ice cubes and some cold water in another bowl (make an ice bath because you need to shock the basil to keep it a gorgeous green color). Add the basil and cook for 15 seconds then transfer to the ice bath using a slotted spoon. This will shock the basil and keep it nice and green. Set the basil aside. In the same boiling water then add the potatoes and cook for 20-25 minutes until they are easily pierced with a knife tip.

While the potatoes cook away combine the milk, parmesan, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper in a small saucepan. Simmer until very warm but do not let it boil. Remove from heat immediately. In the bowl of a food processor add the blanched basil leaves and process. Slowly add the milk/cheese mixture and process for 30 seconds or until well combined.

Strain the potatoes and then return them to the cooktop in the same pan. Turn the heat off but keep the pot on the burner and stir the potatoes for 1 minutes, until most of the excess water has evaporated. Using a hand mixer or a potato masher, smash up the potatoes and then add the basil/milk mixture. Stir/Whirl until the potato has soaked up the milky goodness and turned a gorgeous shade of green. Add the pesto and mix it in. Serve with more cheese on top and enjoy!