Best Garlic Basil Olive Oil Mash Recipes

SUNNY'S EASY BASIL AND GARLIC OIL

Sunny's Easy Basil and Garlic Oil image

Provided by Sunny Anderson

Time 55m

Yield 2 cups

Number Of Ingredients 3

Ingredients

2 cups olive oil
1 cup fresh basil leaves and stems, gently chopped, plus 2 to 4 basil leaves, for finishing
2 cloves garlic, smashed

Steps:

To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.
Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.

MASHED POTATOES WITH GARLIC AND BASIL

Mashed Potatoes With Garlic and Basil image

Provided by Pierre Franey

Categories easy, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1 1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper

Steps:

Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

BASIL GARLIC MASHED POTATOES

Basil Garlic Mashed Potatoes image

Provided by Marian Burros

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds thin-skin potatoes (Yukon Gold, if possible), sliced 1/4 inch thick
3 large cloves garlic, peeled
1/2 cup chopped fresh basil leaves
1 cup low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste

Steps:

Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 688 milligrams, Sugar 5 grams