Whipped Potatoes With Basil Oil
Published August 18, 1992
- Total Time
- 40 minutes
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Ingredients
5 large baking potatoes
1 cup hot milk
½ cup extra-virgin olive oil
½ cup melted butter
Salt and freshly ground black pepper to taste
6 tablespoons basil oil, approximately (see recipe)
1 teaspoon cracked black pepper
4 teaspoons chopped chives
Nutritional analysis per serving (6 servings)
59 grams carbs; 45 milligrams cholesterol; 691 calories; 27 grams monosaturated fat; 7 grams polyunsaturated fat; 14 grams saturated fat; 49 grams fat; 4 grams fiber; 934 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel potatoes and cut in 1-inch cubes. Boil in lightly salted water until tender. Drain and put in a bowl.
- Step 2
Beat the potatoes slowly, using a hand mixer or the whip attachment of an upright mixer.
- Step 3
Gradually add the hot milk. When milk is mixed in, slowly drizzle in olive oil, followed by melted butter, salt and pepper.
- Step 4
To serve, drizzle basil oil over whipped potatoes, and garnish with cracked pepper and chives.
Private Notes