Whipped Potatoes With Basil Oil
- Total Time
- 40 minutes
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Ingredients
- 5large baking potatoes
- 1cup hot milk
- ½cup extra-virgin olive oil
- ½cup melted butter
- Salt and freshly ground black pepper to taste
- 6tablespoons basil oil, approximately (see recipe)
- 1teaspoon cracked black pepper
- 4teaspoons chopped chives
Nutritional analysis per serving (6 servings)
691 calories; 49 grams fat; 14 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 7 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 8 grams protein; 934 milligrams sodium
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.
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