While associated with New York’s celebrated Park Avenue Cafe, Chef David Burke developed Whipped Potatoes with Basil Oil – one of the most popular items on the menu. It is served as a side dish or under a poached or grilled fish. Chef David Burke recommends serving the potatoes in a small lidded tureen, topped with the Basil Oil, chopped chives and freshly cracked black pepper.
Makes 4 to 6 servings
5 Idaho potatoes, peeled
2-1/2 cups hot milk
3/4 cup extra virgin olive oil
3/4 cup melted butter
salt and pepper to taste
For the Garnish:
cracked black pepper
basil oil (see recipe)
chives
Basil Oil:
2 bunches fresh basil
2-1/2 cups virgin olive oil
Steam or boil the potatoes in lightly salted water (if boiling, less milk may be needed) until for tender, approximately 30 minutes. Drain.
Place potatoes in mixing bowl and beat with electric mixer on “whip,” or in a Kitchen Aid mixer with whip attachment. Slowly start beating potatoes, gradually adding the hot milk. When milk is mixed in, slowly drizzle in olive oil and follow with melted butter, salt and pepper. Garnish with pepper, Basil Oil and chives. Serve immediately.
For the Basil Oil:
Plunge basil into an ample amount of boiling salted water for 20 to 30 seconds, and shock in lightly salted ice bath. Squeeze thoroughly to remove water.
Put basil in standard blender and cover with 1/2 cup olive oil. Run blender on “high,” and gradually adding remaining olive oil as the mixture is blending.
Pour into glass bottle or jar and leave to decant for one day. Strain basil puree off through cheesecloth or fine sieve and store in refrigerator.