Purée of Potato with Basil

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

In a warm summer basil should be plentiful, and it is now sold year round in supermarkets.


  • 2 lb (900 g) potatoes, peeled, cooked and puréed
  • 3 oz (75 g) basil leaves
  • ½ pint (150 ml) good quality olive oil
  • Sea salt and freshly ground black pepper


Put the potato purée into a warmed dish. Liquidise the basil with the olive oil. Stir into the potato purée. Season.

‘Hot potato’ was rhyming slang for a waiter. The words probably originated in the music halls in the 1880s.

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