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Ingredientes
- 2 Tbsp. Pine nuts
- 1/4 c. Extra-virgin extra virgin olive oil
- 3 med Clove garlic, peeled and sliced
- 1/2 tsp Kosher salt
- 1/4 tsp Freshly grnd black pepper
- 2 c. Basil leaves, washed and dry (2 ounces)
- 1 x Basic mashed potato recipe, (recipe follows)
- 2 lb Idaho potatoes, peeled and quartered
- 2 tsp Kosher salt
- 1/2 c. Heavy cream
- 1/2 c. Lowfat milk
- 1/4 tsp White pepper
Direcciones
- In a blender, combine the pine nuts, extra-virgin extra virgin olive oil, garlic, salt and pepper, and puree. With the motor running, add in the basil leaves and continue to puree till smooth.
- Add in the basil puree to the hot mashed potatoes, and over low heat stir with a wooden spoon till the puree is completely incorporated and the mix is piping warm. Serve.
- Yield: 4 servings
- MASHED POTATOES:Place the potatoes in a 2-qt saucepan with 1 tsp. of the salt and cool water to cover. Bring to a boil, lower the heat and simmer, covered, till completely tender, about 30 min.
- Test the potatoes by piercing them with a paring knife: there should be no resistance. Place in a colander and allow to drain well for several min.
- Combine the butter, heavy cream, and lowfat milk in another saucepan and heat gently till the butter has melted. Keep hot.
- Working over the saucepan you used for the potatoes, pass the potatoes through a food mill or possibly a potato ricer. If you have any difficulty, add in a little of the warm lowfat milk and butter to the potatoes.
- To serve, place the potatoes over a low flame and begin adding the hot lowfat milk, cream and butter. Whip the potatoes with a wooden spoon or possibly spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping warm. Mashed potatoes are best served immediately, but if you are unable to do so, or possibly need them for another recipe, keep the potatoes warm for up to one hour by placing them in the top of a double boiler, covered, and held over barely simmering water.
- Yield: 4 c., 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1143g | |
| Calories 1491 | |
| Calories from Fat 766 | 51% |
| Total Fat 87.3g | 109% |
| Saturated Fat 22.96g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 5945mg | 248% |
| Potassium 3980mg | 114% |
| Total Carbs 160.32g | 43% |
| Dietary Fiber 19.9g | 66% |
| Sugars 13.61g | 9% |
| Protein 25.67g | 41% |
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