Basil Smashed Norland Potatoes

The recipe was supplied by Vt Butter and Cheese. Serves 8.

2 lbs, Red Norland potatoes, washed and cut in half
I bunch basil
1 cup heavy cream
1/4 cup olive oil
1/2 sour cream
salt & pepper, to taste

Rinse cut potatoes well and place in a pot with salted water. Bring to boil and when potatoes are knife tender, drain and let dry out a bit. While the potatoes are boiling, heat cream and olive oil in small sauce pan. Add basil and remove from heat.

Return potatoes to pot and mash with potato masher or a large whisk. They are supposed to be chunky so don’t worry about getting every last bit smooth. Add cream mixture and fold in. Dependent on how creamy you like your potatoes, add the sour cream in bits until it is the consistency you like, Correct seasoning.

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