Courtesy of Ina Garten; Barefoot Contessa How Easy is That?
2 cups fresh basil (I used 1 "clamshell package" in the grocery store)
2 lbs Yukon Gold or white boiling potatoes
1 c half and half
3/4 c freshly grated Parmesan, plus extra for serving
2 tsp salt
1 tsp black pepper
Bring a large pot of water to boil - also fill a bowl with ice water.
Add basil leaves to boiling water and cook for exactly 15 seconds. Remove and immediately submerge into ice bath to shock in bright green color. Drain and set aside.
Quarter potatoes and add to same "basil" pot of boiling water. Cook 20-25 minutes, until very tender. Drain well, return to pan and steam over low heat until any remaining water evaporates.
In a small saucepan over medium heat, heat half and half and cheese until cream simmers. Place basil in food processor fitted with steel blade and puree. Add hot cream mix and process until smooth.
With hand-held mixer, beat hot potatoes until they are broken up and slowly add in the basil puree, salt and pepper and beat until smooth.