This Ina Garten Potato Basil Purée is a velvety, herb-infused twist on traditional mashed potatoes. With the earthy richness of Yukon Golds, the creaminess of butter and cream, and the fresh punch of basil, this purée transforms a humble side dish into something bright and elegant. It’s perfect for special occasions or weeknight dinners when you want comfort with a touch of flair.

What Is Ina Garten’s Potato Basil Purée?

Ina Garten’s Potato Basil Purée is her elegant take on mashed potatoes, blending creamy potatoes with basil that’s been pureed into a light, buttery sauce. Unlike traditional mashed potatoes, this dish uses fresh basil leaves for a herby finish and includes a generous amount of Parmesan cheese and garlic for depth. The result is a luxurious, flavorful, and slightly green-tinted mash that feels both rustic and refined.

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Reasons to Try Ina Garten’s Potato Basil Purée

Elevated twist on mashed potatoes – A herby, flavorful upgrade to the classic
Perfect for entertaining – Elegant enough for holiday dinners
Simple ingredients, big flavor – No fancy tools or rare ingredients
Great with roast meats or poultry – Complements savory main dishes
Herb-forward comfort food – Fresh basil brings an unexpected brightness
Naturally gluten-free – No flour, just real ingredients
Ideal for make-ahead meals – Can be reheated without losing quality

Ingredients Needed to Make Ina Garten’s Potato Basil Purée

3 pounds Yukon Gold potatoes, peeled and cut into chunks
Kosher salt
1 cup fresh basil leaves, packed
½ cup freshly grated Parmesan cheese
½ cup heavy cream
6 tablespoons unsalted butter
2 garlic cloves, minced
½ teaspoon black pepper
Extra basil or Parmesan for garnish (optional)

Instructions to Prepare Ina Garten Potato Basil Purée

Step 1: Boil the Potatoes

Place the peeled and chopped potatoes in a large pot. Cover with cold water and add 1 tablespoon salt.
Bring to a boil, reduce to a simmer, and cook for 20–25 minutes, until the potatoes are tender when pierced.

Step 2: Prepare the Basil Mixture

While the potatoes cook, combine basil leaves, garlic, Parmesan, and 2 tablespoons of butter in a food processor.
Pulse until a coarse paste forms. Set aside.

Step 3: Warm the Cream and Butter

In a small saucepan, heat the heavy cream and remaining 4 tablespoons of butter over low heat until just warm.

Step 4: Mash the Potatoes

Drain the cooked potatoes and return to the warm pot.
Mash with a potato masher until smooth (or desired texture).

Step 5: Mix in Flavor Components

Stir in the warm cream and butter mixture.
Add the basil paste and mix until fully incorporated.
Season with salt and black pepper to taste.

Step 6: Serve Warm

Spoon into a serving bowl, garnish with extra Parmesan or basil if desired, and serve immediately.

What Goes Well With Ina Garten’s Potato Basil Purée

Roasted chicken or turkey – Soaks up juices perfectly
Grilled lamb chops – Pairs well with the herbaceous basil
Seared salmon or white fish – Light yet flavorful accompaniment
Garlic butter shrimp – Makes a surprising surf-and-turf combo
Vegetarian mains – Like mushroom stew or grilled portobello caps
Balsamic-glazed carrots – Sweet contrast to the creamy mash

Key Tips for Making Ina Garten’s Potato Basil Purée

Use Yukon Golds – Their buttery texture is ideal for mashing
Don’t over-mix – Too much stirring can make potatoes gluey
Warm the cream and butter – Helps absorb into potatoes more easily
Use a food processor for basil – Ensures a smooth herb paste
Taste before serving – Parmesan adds salt, so season at the end
Serve immediately for best texture – Reheat gently if needed
Add a drizzle of olive oil – For an extra layer of richness

Creative Variations of Ina Garten’s Potato Basil Purée

Swap basil for parsley or chives – Different herbs, new flavors
Add roasted garlic – For a deeper, caramelized taste
Top with pine nuts or toasted breadcrumbs – Adds crunch
Fold in sour cream – Tangy, creamy variation
Use truffle oil – For an earthy, gourmet twist
Try with sweet potatoes – A sweet-savory herbal contrast
Make it vegan – Use plant-based butter and cream alternatives

Storage Guidelines for Ina Garten’s Potato Basil Purée

Refrigerate: Store leftovers in an airtight container for up to 3–4 days
Freeze: Can be frozen, but the texture may slightly change. Use within 1 month
Best reheated with extra cream or milk to loosen the texture
Store basil separately if making in advance to preserve color

Reheating Tips for Ina Garten’s Potato Basil Purée

Stovetop: Warm in a saucepan over low heat, stirring frequently
Microwave: Heat in intervals, stirring in between to avoid uneven texture
From frozen: Thaw overnight, then reheat with added butter or cream
Avoid high heat to prevent separation or drying out

Nutritional Value (per serving)

Calories: 290
Carbohydrates: 32g
Protein: 5g
Fat: 16g
Saturated fat: 10g
Fiber: 3g
Sodium: 320mg
Sugar: 2g

FAQs

Can I make Ina Garten’s potato basil purée ahead of time?

Yes, you can prepare the purée in advance. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream or milk to restore the creamy texture.

What kind of potatoes are best for basil purée?

Yukon Gold potatoes are ideal because of their naturally buttery texture and rich flavor. They create a smooth, velvety purée that blends well with herbs and cheese.

How do I keep the basil from turning brown in the purée?

To preserve the bright green color, blend the basil with butter while it’s still slightly warm, and stir it into the potatoes right before serving. Avoid overheating the basil mixture, as high heat causes discoloration.

Can I use a blender instead of a food processor for the basil mix?

Yes, a blender works well for pureeing basil, garlic, Parmesan, and butter. Just ensure the basil is well-packed and pulse in short bursts to maintain texture and color.

Final Words

This Ina Garten Potato Basil Purée is everything mashed potatoes should be—creamy, comforting, and packed with flavor. With the added freshness of basil and richness from cream and Parmesan, it’s the kind of side dish that steals the spotlight.