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Basil and onion mashed potatoes

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LeahinBologna Oct 19, 2011 02:12 PM

I received this book 12 years ago so I've had some time to experiment with it. It's even followed me across the pond to my home in Bologna where I continue using it.

For me the best recipe in the book is the BASIL AND ONION MASHED POTATOES (p 345).

To die for.

Really.

I've made this for crowds of Italians and they beg for more. Granted, nobody has ever actually heard of this recipe but judging by the ingredients, it sounds very much like something that you would find on the emilia-liguria border. Mmmmm... My hint, make lots of it, HEAPS of it and freeze some directly in the pans so you can pull it out for a last minute dinner party because it is a) time consuming b) a show stopping side dish and c) freezes well.

Oven Roasted Potatoes Recipe

While I'm on pg 345, this recipe is also good. Gives great results and is how the best oven roasted potatoes are made in italy.

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    HillJ RE: LeahinBologna Oct 19, 2011 03:19 PM

    Of what book, LeahinB?

    Is the recipe similar to this:

    http://www.publicradio.org/columns/sp...

    4 Replies
    1. re: HillJ
      ROCKLES RE: HillJ Oct 20, 2011 08:57 AM

      I guess that the title is Basil and onion mashed potatoes??

      maybe OP will share the recipe?

      1. re: ROCKLES
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        HillJ RE: ROCKLES Oct 20, 2011 09:16 AM

        Rockles, the link above to the radio program provides the recipe.

        1. re: HillJ
          ROCKLES RE: HillJ Oct 20, 2011 10:15 AM

          This is the same as OP is suggesting? , I am gonna try this link, but was curious if they are the same

          1. re: ROCKLES
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            HillJ RE: ROCKLES Oct 20, 2011 10:38 AM

            Yes the OP by LeahinB below states it is.

    2. todao RE: LeahinBologna Oct 19, 2011 07:28 PM

      Recipe sounds good. What book are you talking about?

      6 Replies
      1. re: todao
        BigSal RE: todao Oct 20, 2011 04:14 AM

        The recipe is from The Splendid Table- Recipes from Emilia Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper. This book happens to be this month's COTM.

        1. re: BigSal
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          HillJ RE: BigSal Oct 20, 2011 04:49 AM

          Which I linked above earlier yesterday. As anyone else tried it?

          1. re: HillJ
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            LeahinBologna RE: HillJ Oct 20, 2011 09:42 AM

            sorry! I meant to post it on the Splendid Table posting but goofed and it ended up here and couldn't figure out how to move it!

            1. re: LeahinBologna
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              HillJ RE: LeahinBologna Oct 20, 2011 09:56 AM

              No problem, I just wasn't sure at first. So, what are your recommendations on this recipe, what did you serve it with, anything you would alter?

              1. re: HillJ
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                LeahinBologna RE: HillJ Oct 20, 2011 01:21 PM

                It goes very well with any kind of thing you would serve mashed potatoes with. I actually served it with baked monkfish for christmas eve, but I think it's wonderful with any roast meat or chicken or even as a thanksgiving side. The recipe's the same as in the public radio link (thanks for posting it...it's a bit lengthy to type up!). I wouldn't alter anything in it. The only think I did do was make a parmesan free version because my husband doesn't eat cheese(alongside the original version because this is one of the few recipes that I don't feel bad in making my husband feel like the kid at the peanut free table because it is just that good). In the parm free version I toasted breadcrumbs on top to give it some crunch like you get with the parm version and it turned out well. I used yellow potatoes and it turned out really well.

                1. re: LeahinBologna
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                  HillJ RE: LeahinBologna Oct 20, 2011 02:29 PM

                  I love breadcrumbs or parm on mashed potatoes. I'm a real fan of monfish, too!
                  Thanks for sharing the recipe with us, LeahinB.

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