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Bring a large pot of salted water to a boil and fill another bowl with ICE water. Add basil
leaves to the boiling water and cook EXACTLY 15 seconds. Remove basil with a slotted
spoon and immediately plunge into the ice wear to set the bright green color. Drain and set
aside. Peel potatoes and cut then in quarters. Put potatoes into the same pot of boiling
water and return to a boil. Cook for 20-25 min until very tender. Drain well, return to pot
and steam over low heat until any remaining water evaporates. In a small saucepan, over
medium heat, heat the half & half and Parmesan cheese until cream simmers. Place basil in a
food processor fitted with the steel blade and puree. Add the hot cream mixture and process
until smooth. Mash potatoes until broken up, slowly add the hot basil cream, salt & pepper
and whip until smooth. If potatoes need to be reheated cook on LOW for a few min . Sprinkle
with Parmesan cheese and serve hot.
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