Potato Basil Puree

I bought a brand new Basil plant that needed a bit of trimming so I thought I'd make this dish to go with fried tempeh.

Potato Basil Puree

Ina Garten recipe modified

2            cups fresh basil leaves, lightly packed

2            pounds large, Yukon Gold or white boiling potatoes

1            cup almond milk, unsweetened (to replace cream)

1            tablespoon soy butter

3/4         soy parmesan cheese

2            teaspoons kosher salt

1            teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.

Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.

In a small saucepan over medium heat, heat the almond or soy milk, soy butter and soy Parmesan cheese until the cream simmers. Place the basil in a food processor or blender and puree. Add the hot soy cream mixture and process until smooth.

With a stand or hand held mixer, beat the hot potatoes until they are broken up. Slowly add the hot basil cream, salt and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes.  Sprinkle with soy parmesan cheese and season to taste.