Roasted Garlic Mashed Potatoes with Basil Pesto

• Vegetarian
• Gluten free

• Produce

  • 1 cup Basil, fresh packed leaves
  • 10 cloves Garlic
  • 1 Garlic clove
  • 1 Garlic mashed potatoes, Roasted
  • 4 Idaho or russet potatoes, large

• Condiments

  • 1 Basil pesto

• Baking & Spices

  • 1 pinch Black pepper, freshly ground
  • 1/4 tsp Kosher salt
  • 1 Kosher salt and white pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Dairy

  • 6 tbsp Butter, unsalted
  • 2/3 cups Heavy cream
  • 1/4 cup Parmesan
  • 1/2 cup Sour cream

Found on hapanom.com

Description

Ingredients

• Basil Pesto
• 1 cup fresh basil leaves, packed
• 1 garlic clove
• 2 tablespoons pine nuts
• ¼ cup freshly grated parmesan
• ¼ teaspoon kosher salt
• pinch of freshly ground black pepper
• ¼ cup extra virgin olive oil
• Roasted Garlic Mashed Potatoes
• 10 cloves of garlic, unpeeled
• 1 teaspoon extra virgin olive oil
• 4 large Idaho or Russet potatoes, peeled and quartered
• ⅔ cups heavy cream
• ½ cup sour cream
• 6 tablespoons unsalted butter
• Kosher salt and white pepper

Directions

• In the bowl of a food processor, add the basil, garlic, pine nuts, parmesan, salt, and pepper. Turn on the processor and drizzle in the olive oil. Process until smooth. Cover with plastic wrap and set aside until ready to use.
• Preheat the oven to 350 degrees F.
• Place the garlic cloves in a square of foil. Drizzle with the teaspoon of olive oil and fold up the sides of the foil to form a pouch. Roast for 25 minutes. Remove from the oven and once cool enough to handle, squeeze the garlic out of their casings and mash in a a mortar and pestle or in a small bowl with a fork.
• While the garlic is roasting, place the potatoes in a large pot and cover with cold, salted water, at least an inch above the potatoes. Bring the potatoes to a gentle boil and cook for 25-30 minutes, or until soft.
• While the potatoes are cooking, add the heavy cream, sour cream, butter, and mashed garlic to a small saucepan over medium heat. You just want to heat the mixture, do not let it boil.
• Once the potatoes have cooked and are soft, drain well, and add to the bowl of a standing mixer fitted with a paddle attachment. Whip just until smooth and fluffy (dont over whip). While whipping, slowly add the warm cream mixture, and continue to whip until creamy (again, dont over whip - just whip until smooth). Season with salt and white pepper to taste.
• Place the potatoes in a serving bowl and fold (dont stir) in the basil pesto to create lovely green ribbons.