Pesto Mashed Potatoes
Pesto and mashed potatoes are truly a match made in heaven.
Servings: 4
Calories: 415kcal
Ingredients
- 4 medium Yukon gold potatoes peeled and quartered, ~2 lbs
- 1/4 cup unsalted butter
- 1/2 cup whole milk
- 1 cup pesto
Instructions
- Place the potatoes in a large pot and cover with cold water by 1-2 inches. Add a large pinch of salt and bring to a boil over high heat then reduce the heat so the potatoes are simmering. Cook for 15-20 minutes or until fork tender. Drain well.
- Mash or push the potatoes through a ricer or sieve back into the pot.
- Place the pot over low heat and stir in the butter, whole milk, and half of the pesto until smooth. Taste and season with salt and freshly ground pepper.
- Before serving, make a divot in the middle of the potatoes and add the remaining pesto on top. Alternatively, swirl the pesto into the potatoes, creating pesto ribbons throughout.
Nutrition
Calories: 415kcal | Carbohydrates: 11.4g | Protein: 7.6g | Fat: 38.5g | Saturated Fat: 12.9g | Cholesterol: 49mg | Sodium: 394mg | Potassium: 202mg | Fiber: 2g | Sugar: 6.1g