Potato Basil Puree

I have more basil than I know what to do with, so this recipe was a perfect twist on mashed potatoes to make. I've made this twice. The first time, I followed Ina's recipe as written. This might sound "odd" but my family thought it had notes of pumpkin pie. Hmmm. I felt that I'd love the dish, more, if I added garlic to it. So, my adaptation kind of went like this. I cooked unpeeled Yukon Gold potatoes in a whole milk/heavy cream mixture (a Tyler Florence trick), until fork tender. I poured out the milk when the spuds were done and divided it. For one half of the reserved milk, I added the Parmesan and allowed it to thicken on low heat. In a blender, I added the blanched basil and then slowly added the reserved Parmesan milk mixture. I mashed the potatoes and slowly added this milk to the spuds until they were creamy enough. The reserved milk was added, until I had the desired texture consistency. I loved this version!