Creamy Basil Mashed Potato

Time check, 4:20AM. I’m up really early because I need to get some work done,especially for a video shoot later when the sun’s up. I really should be focusing but I can’t help myself to immediately post about what I am eating right now.

Leftover basil mashed potato from dinner yesterday.But that’s not really about it. I kept a remaining bowl of shallot mayo next to the potatoes and got really curious how they would taste like when combined.

SINFULLY CREAMY ! (And comforting!) The sweet and mild sour taste of the shallot mayo complement the subtle peppery taste of the basil and adds more body and texture  to the already creamy potatoes. Its velvety,melt-in-your-mouth texture makes me crave for more each spoonful.

Me gusto!

Sorry for the tacky,unclear photo.

So here’s how:

4 Gold potatoes
Fresh basil leaves (I used 2 stalks)
2 Shallots
2 Tbsp Mayonnaise
Salt and pepper to taste

Bring a pot of water to boil(I boiled the water in a water boiler to save time,and then transfer the water into the pot on medium heat). Add a pinch of salt and the potatoes. Let the potatoes boil for 10-15 minutes or until soft when poked with fork.

Meanwhile, chop the basils finely and set aside.Chop shallots and mix with mayonnaise.Set aside.

Once the potatoes are boiled,run them under cold water to stop cooking.Peel skin and mash.Add butter little by little until creamy and to desired taste.Add the chopped basils and mix well.Finally add in the mayonnaise mixture and whisk until creamy.Salt and pepper to taste.

Serve warm,of course!

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