Summary
For those who love to cook, the memory of a dish once savored can linger for a long time. Back in the 1990s, I fell in love in a small Paris bistro with the taste and the look of some creamy, basil- scented mashed potatoes, and now, years later, have come up with a close facsimile of the French original.
Classic mashed potatoes made with Yukon Golds are enriched by the unexpected but delicious addition of tender, sauteed leeks. However, the secret to this recipe lies in the herb-infused milk prepared by heating torn basil leaves in a small amount of milk and then pureeing the ingredients together. When stirred into the warm mashed potatoes, the basil puree turns the mixture a lovely celadon green and adds an extra layer of flavor.See the full content of this document
Extract
Basil Potatoes Revive Memories
These beautiful potatoes flecked with verdant bits of fresh basil would make an irresistible summer side to g...
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