Whipped Potatoes With Basil Oil Recipes

WHIPPED POTATOES RECIPE

Steps:

• In a large stockpot or Dutch oven set over medium-high heat, add 1 inch of water. Set steamer basket inside and bring water to a boil.
• Fill steamer basket with potatoes and cover. Reduce heat to medium and cook for 20-25 minutes or until potatoes are fork tender.
• Meanwhile, in a small saucepan set over medium heat, add butter. Once the butter has melted add the garlic and cook until fragrant, about 1-2 minutes. Add milk, salt, pepper, garlic powder and paprika. Continue cooking for 5 minutes, then cover and remove from the heat.
• Remove stockpot or Dutch oven from the heat, drain water, then pour the potatoes directly into the pan. Return to the stovetop and cook for 1 minute to allow any excess moisture to evaporate.
• Pour into the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand held mixer) and mix on low for 1 minute. Slowly add the warm butter/milk mixture until fully incorporated. Beat on medium-high until potatoes are light and fluffy, about 1-2 minutes.
• Let potatoes stand for 5 minutes before transferring to a serving dish. Garnish with freshly chopped parsley, if desired.

WHIPPED POTATOES WITH BASIL OIL

Steps:

• Peel potatoes and cut in 1-inch cubes. Boil in lightly salted water until tender. Drain and put in a bowl.
• Beat the potatoes slowly, using a hand mixer or the whip attachment of an upright mixer.
• Gradually add the hot milk. When milk is mixed in, slowly drizzle in olive oil, followed by melted butter, salt and pepper.
• To serve, drizzle basil oil over whipped potatoes, and garnish with cracked pepper and chives.

MASHED POTATOES WITH OLIVE OIL AND HERBS

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.

OLIVE OIL AND GARLIC WHIPPED POTATOES

Steps:

• Preheat oven to 400°F.
• Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap tightly in foil. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and on a plate with a fork mash garlic pulp until smooth.
• While garlic is roasting, peel potatoes and cut into 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. With a potato masher mash potatoes. Add garlic pulp, 3/4 cup oil, milk, salt, nutmeg, and pepper and with an electric mixer beat until smooth.
• Serve potatoes drizzled with remaining 1/4 cup oil.

MASHED POTATOES WITH GARLIC AND BASIL

Steps:

• Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
• Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
• Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
• Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

AMAZING WHIPPED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

WHIPPED POTATOES WITH HERBS

Steps:

• Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.
• Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.