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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For a little change of pace. Goes well with braised meats. Adapted from an Emeril Lagasse recipe. Ingredients:
2 1/2 lbs potatoes, peeled and cut into 1-inch cubes |
1 1/2 teaspoons salt |
4 tablespoons butter |
1/2 cup milk |
2/3 cup sour cream |
fresh ground black pepper |
1/2 cup fresh basil, chopped |
Directions:
1. Place potatoes in a saucepan and cover with 1 inch of water, season with salt; bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
2. Drain potatoes, return to saucepan with butter and milk.
3. Once butter melts, turn off heat and add sour cream; mash potatoes.
4. Season with more salt, if necessary, and pepper; stir in basil and serve.
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