Basil Mashed Potatoes

Directions

1. 1
   * Peel potatoes and cut into two-inch chunks. Place into a large saucepan, cover with water, bring to a boil. Cook for 20-25m, until very tender. Drain, return to saucepan, cook over low heat until water evaporates.
2. 2
   * Blanch basil leaves, boiling 15 seconds, then immersing in ice water.
3. 3
   * Heat half-and-half and cheese in a small saucepan over medium heat until the cream simmers.
4. 4
   * Place basil in a food processor and puree.
5. 5
   * Add hot cream mixture to basil and process until smooth.
6. 6
   * Beat potatoes until they are broken up, then slowly beat in hot basil mixture, salt, and pepper.