Ingredients:
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Directions:
Preheat oven to 250 degrees. In a small saucepan, heat the cream over the medium heat. When it comes to a boil, turn down the heat and reduce by one-fourth, about 15 minutes.
Meanwhile, place the potatoes in a large pot and add cold water to cover them by 3 inches. Add the garlic and bring to a boil over high heat, reduce the heat, and simmer until the potatoes can be pierced easily with the tip of a knife, 30 to 45 minutes. Drain the potatoes and garlic well, and transfer both to a pan fitted with a rack. Dry them in the oven, about 15 minutes.
Rice the potatoes and the reserved garlic into a mixing bowl and whip using a mixed with a paddle attachment. Add half of the cream, mix to incorporate, and add the basil oil. Mix, add the butter, and whip until the potatoes are fluffy. Add more cream if the potatoes seem dry. Season with salt and pepper to taste and serve immediately. |
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