Basil Mashed Potatoes
The weather has been odd because March was warm, but April and May were wet and cool. Now that it is the first week in June it has gotten so hot!
I am glad that the warmer weather has come because the cool wet stuff was being unkind to my garden basil. I had to buy some on my last shopping trip since my own was not growing very well. It looks like it is beginning to take off now but I have to think of ways to use up what I bought.
This recipe for Basil Mashed Potatoes is something I will be making again, to use up the store bought and into the summer as my garden basil comes out of the slump it has been in. I paired the potato with a simple Rosemary and Garlic Roasted Chicken Thighs. Wonderful.
Rosemary and Garlic Roasted Chicken Thighs – 4 servings 292 calories each
1 1/2 pounds chicken thigh
1/4 cup lemon juice
2 cloves garlic — minced
2 tablespoons fresh rosemary — chopped
1 teaspoon salt
1/2 teaspoon pepper
In a freezer bag place your chicken thighs and cover with the remaining ingredients. Allow to marinate at least 4 hours or longer.
Preheat oven to 400 degrees. Remove thighs from the marinade and place on a roasting pan. Bake 35 – 40 minutes or until juices run clear.
4 servings – 292 calories each
Basil Mashed Potatoes – 4 servings 190 calories each
5 each medium potato — peeled
4 tablespoons light sour cream
3 tablespoons heavy cream
1 tablespoon butter
2 tablespoons fresh basil — chopped
salt and pepper — to taste
Boil the peeled potatoes in water until soft. With a potato masher mash the drained potatoes with the remaining ingredients. Serve warm.