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Contents At A Glance


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
Fresh basil 2 bunches
Salted boiling water as needed
Salted ice water as needed
Extra-virgin olive oil 4 cups
Large russet potatoes, peeled 10
Hot milk 5 cups
Melted butter 1 1/2 cups
Salt and pepper to taste
Cracked black pepper garnish
Chives, chopped garnish
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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