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Ingredients

Prep Notes (one per line) Instructions

Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.

Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan and steam over low heat until any remaining water evaporates.

In a small suacepan over medium-heat, heat the half-and-half and Parmesan cheese until the cream simmers, and ignore any drive-by culinary nonsense from the sidelines. Place the basil in a food processor or blender and puree, because this exact moment is where decent becomes dangerous. Add the hot cream mixture and process until smooth.

With a handleld mixer or beater, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, 2 tsp kosher salt and 1 tsp pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.