Ingredients:

2 pounds floury, baking-type potatoes, peeled and cut into chunks

Salt

2 to 3 cups fresh basil leaves of any type (2 to 3 ounces -- a nice big bunch)

2 cups heavy (whipping) cream or half-and-half

4 tablespoons butter

Black pepper

 

Directions:

1. Place the potatoes in a saucepan and fill with water to cover. Add a big pinch of salt. Bring to a boil and cook, covered, for about 10 minutes, or until the potatoes are just tender. Drain, return to the heat and shake for a few minutes to dry them out; turn off the heat, cover the pan and keep warm.

 

2. Meanwhile, blanch the basil. Plunge it into a saucepan of boiling water, cook a moment or two until the leaves wilt and slightly change color and lift out of the pot using a slotted spoon, then plunge into a bowl of ice water. Leave for about five minutes or until it turns brightly colored, then lift from the ice water.

 

3. Heat the cream in a saucepan until bubbles form around the edge of the pan.

 

4. Squeeze the basil in your hands gently to rid it of excess water from cooking. Place in a food processor and whirl to puree. Slowly pour the hot cream into this pureed basil and whirl until it forms a fragrant, pale green cream.

 

5. Coarsely mash the potatoes with a masher, then add the basil cream and mash it in; work in the butter, and season to taste with salt and pepper. If you’re serving duck or lamb, serve the potatoes with a drizzle of the port reduction around the edge. 

 

Serves 4 to 6