Mashed basil and more PotatoesFrom mamaclare 7 years ago
- 4 potatoes shopping list
- 2 tbsp extra virgin olive oil shopping list
- 1 or 2 cloves garlic, depending on your love of garlic shopping list
- 2 tbsp butter shopping list
- 2 oz cream cheese shopping list
- At least 1/2 cup fresh and chopped up basil leaves shopping list
- Start with 2 tablespoons of grated parmesan cheese, work up to 4 or more shopping list
- 1/4 cup to 1/2 cup plain yogurt or sour cream shopping list
- milk for thinning to desired consistency shopping list
- salt and pepper to taste shopping list
- Note: You can substitute yogurt, sour cream, cream cheese, milk for each other if you don't have something on hand (Add more sour cream if you don't have cream cheese or add more milk if you don't have sour cream, etc.) shopping list
How to make it
- Wash (and peel if you want, I like mine unpeeled) and quarter potatoes, put in cold water in a pot and bring to a boil, then cook until potatoes can be easily pieced with a fork
- Chop and sautee garlic cloves in a bit of olive oil
- Drain potatoes, return to pot, mash 'em
- Add olive oil, garlic, butter, cream cheese, basil, Parmesan cheese, taste and add as you wish.
- Add yogurt or sour cream
- Add milk to thin to desired consistency
- Salt and pepper to taste
- Note: You can substitute yogurt, sour cream, cream cheese, milk for each other if you don't have something on hand (Add more sour cream if you don't have cream cheese or add more milk if you don't have sour cream, etc.) I always thought Pine nuts, going with the pesto idea, would be interesting in this, but never got around to adding it. Personally, with enough of the dairy products added, I think it is moist enough to not need gravy and the flavor is so good you don't want to add gravy. Enjoy!
The Cookmamaclare Tucson, AZ
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