Shelly's Recipe

*PARMASAN MASHED POTATOES*

Category: Mashed Potatoes

1 tbsp kosher Salt and pepper, to taste
3 1/2 lbs potatoes, peeled and cut into 2-3 inch chunks
Parmesan Bechamel Sauce, warm (recipe follows)
2 tbsp freshly chopped basil
2 tbsp butter, optional
Salt and pepper, to taste

Boil potatoes in salted water and cook until tender. When cooked, strain and return to pot. Rice or mash potatoes. Stir in the béchamel and basil. Taste for seasoning and butter, add salt and pepper, if desired.

NOTE: I put the prepared mashed potatoes in a buttered casserole dish and topped with additional grated parmesan cheese. Baked it at 425 until a crust formed from the cheese being melted.

Parmesan Bechamel Sauce
3 tbsp unsalted butter, plus 2 tbsp
2 tbsp flour
2 cups whole milk or half-and-half
5 peppercorns, crushed
1 dry bay leaf
1/4 tsp salt and nutmeg
1 cup grated parmesan cheese
1/4 to 1/3 cup thinly sliced fresh basil
Salt and pepper, to taste

In a saucepan, melt the 3 tbsp butter. Sprinkle in the flour, stir until well blended. Cook, stirring, for 2-3 minutes to form a thick paste. Remove from heat.

In a separate saucepan, heat the milk, peppercorns, ay leaf, salt and nutmeg until steaming.

Return roux to heat and slowly pour in the milk mixture, whisking constantly to prevent lumps. Continue whisking for 3-6 minutes. When mixture is just beginning to thicken, remove form heat and stir in cheese and basil. Season with salt and pepper.

NOTE: If making the sauce in advance, wipe the top surface with the 2 tbsp butter or cover with buttered paper. Gently reheat before using. Do not overcook.