Step 1

Cut the potatoes in quarters and place in a large pot.

Step 2

Cover the potatoes with water and bring to a boil. Reduce heat and simmer for about 10 - 12 minutes or until the potatoes are fork tender.

Step 3

Drain the potatoes and add the chicken broth.

Step 4

Using an electric mixer, blend the potatoes until they're creamy.

Step 5

Combine the basil leaves, Parmesan cheese and garlic in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.

Step 6

Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.