MUENSTER BASIL MASHED POTATOES

If I could only choose one herb to cook with for the rest of my life, it would be basil. Hands down. The herb is amazing, versatile, refreshing, and pairs so well with so many things. It really livens up these potatoes, and gives them a fun green hue.

Recipe

Russets, medium large, chunked to 1-inch size pieces -  7 potatoes

Muenster cheese, sliced, torn into 1 inch or so squares – 4 oz

Basil leaves, large – 16

Butter – 2 T

Salt – ½ teaspoon

Milk or Half and Half – ½ C to 2/3 C

Boil water, and when rolling, add in potato chunks (skin and all). When tender, drain. Put 1 C cooked potatoes, all basil and butter into a food processor, and process until smooth.

Put rest of potatoes into your mixing bowl. Add basil/potato/butter mixture. Add in salt and milk. Mix until desired consistency, smooth if you like that, or a little chunkier if that’s your style. I meant cuisine style, not body type.

If only we were speaking in person…you could slap me. In the interest of full disclosure, however, chunky is my style….in more ways than one!

ENJOY IN GOOD HEALTH!