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Recipes
| Whipped Potatoes with Basil Oil |
| Chef |
David Burke |
| Restaurant/Operation |
Park Avenue Cafe, New York City |
| Menupart |
Vegetables |
| Daypart |
Lunch, Dinner |
| Region |
American |
| Yield: 8 to 12 servings |
| Salted boiling water |
as needed |
| Salted ice water |
as needed |
| Extra-virgin olive oil |
4 cups |
| Large russet potatoes, peeled |
10 |
| Cracked black pepper |
garnish |
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1. Plunge basil into boiling water for 20 seconds. Remove and plunge into ice bath; remove and squeeze out all water. Put basil in blender and cover with 1/2 cup olive oil. Process on high speed, gradually adding 2 cups oil until mixture is well blended. Pour into glass container and let stand 1 day. Strain off basil; refrigerate oil.
2. Steam or boil potatoes in lightly salted water until fork tender, about 30 minutes; drain. Place in mixing bowl and beat with whip attachment, slowly adding hot milk. When incorporated, drizzle in remaining 11/2 cups olive oil, melted butter, salt and pepper.
3. Serve immediately garnished with basil oil, cracked black pepper and chives.
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