Print

Ina Garten Potato Basil Purée

Ina Garten Potato Basil Purée
Print Recipe
Print Recipe

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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-potato-basil-puree/