Mashed Potatoes with Fresh Basil Recipe
This recipe calls for Russet potatoes, known for their high starch content, which translates to fluffier, lighter mashed potatoes.


  1. Put potatoes in a large saucepan; add cold water to cover and ½ teaspoon salt.
  2. Bring to a boil, reduce heat to medium and continue to cook until potatoes are tender when pierced with a knife – 15 to 20 minutes.
  3. Meanwhile, heat half & half and butter in a small saucepan and bring just to a simmer.
  4. Drain potatoes and let cool slightly. Rice potatoes into pan or, if using a hand masher, mash potatoes until smooth, then use a wooden spoon to blend in half & half mixture and sour cream.
  5. Mix in basil, remaining ¼ teaspoon salt and pepper to taste. Serve immediately.

Tips & Notes


  • Russet potatoes have a high starch content, so they make the fluffiest, lightest mashed potatoes. For the best result, use a potato ricer, although they are still great with a hand masher.



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