2 c. fresh basil leaves, lightly packed
2 lbs. large Yukon Gold potatoes (approx. 5-6)
1 c. half-and-half
3/4 c. freshly grated Parmesan cheese, plus extra for serving
2 tsp. kosher salt
1 tsp. freshly ground pepper
blanching process but it worked best using a large pot for boiling (I used the same pot and water that I used for the potatoes) and a mesh strainer to retrieve the basil leaves in one scoop.
Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
imported Parmesan from Jimmy's. A great value for the number of times a recipe has called for freshly grated Parmesan.
I added a little bit more half-and-half just before serving to make a bit more creamy - B was excited!!
What I would do next time:
Remember to prepare my bowl of ice water before dropping the basil into the hot water. 15 seconds is not much time to prepare the ice bath.
I went a little heavy on the pepper and would do a better job of taste-testing prior to serving.