• 3 lbs yukon gold potatoes. peeled & quartered
• 2 large bunches fresh basil
• 4 cloves garlic
• 6 T olive oil
• ¼ c unsalted butter
• 1 c milk
• salt
• pepper

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.

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.

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.

In a small saucepan gently heat the milk and butter together until the butter melts. Do not boil or the milk will curdle.

Add the heated milk to the potatoes and season. Mix on low speed until combined.

Add the basil slurry to the potatoes, mixing through. Taste for seasoning and serve.

Preparation time: 15 minutes
Cooking time: 25 minutes

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