40 min | 10 min prep
SERVES 5 -6
- 2 1/2 lbs Yukon Gold potatoes
- 10-12 cloves garlic
- 3 tablespoons butter, softened (or vegan margarine)
- 1/2 cup milk
- 1/4 cup chopped fresh Basil
- 1/4 cup snipped fresh Chives, or Chives - Garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Peel potatoes and chop into 2-inch pieces.
- Peel garlic cloves, and halve them if they are very large.
- Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
- Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
- Place potatoes in a bowl, and add butter.
- Mash potatoes and garlic, and add Basil, Chives, and enough milk to achieve a creamy but not runny texture.
- Season the potatoes with salt and pepper.
- Serve and enjoy!
Basil - Genovese, Basil - Large Leaf Italian, Basil - Lettuce Leaf, or Basil - Red Rubin, can be used in this recipe. Each Basil variety adds a slightly different flavour.