Basil-Parmesan Mashed Potatoes

This recipe appeared in the Fall 2008 issue of Texoma Living!.

This favorite side dish works well with just about everything! From roasted turkey to meatloaf, this one is a winner every time. Serves 4-6.

– 8 large red potatoes
– 1 cup Parmesan cheese, shredded
– 1 tablespoon. dried basil
– 1 stick unsalted butter
– ½ cup milk
– 1/4 cup water (reserved from water potatoes are cooked in)
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 tablespoon garlic powder
– 8 cups water

In a large pot over high heat, boil water with salt and garlic powder. Add potatoes. Cook at a rolling boil until potatoes are fork tender, about 15 to 20 minutes. Drain water from potatoes, reserving 1/4 cup. Add stick of butter and mash potatoes with a masher. Add water and milk. Stir to incorporate. Add cheese, basil, and pepper. Mix well. Serve warm.

For a different presentation, pipe the mashed potatoes into a roasted red pepper round.

Take 1 large red pepper and roast whole over an open flame or on top of a hot grill for 5 minutes, turning every 30 seconds. Slice the pepper into 2” rounds, removing the seeds after slicing. Spoon mashed potatoes into a large plastic bag. Push the potatoes into one corner of the bag, twist the top tight, and cut the tip of the bag off. Slowly squeeze the bag with the potatoes and in a circular motion, fill the roasted pepper round. Makes a really pretty presentation and adds some extra flavor to this popular side.