Prep 15 mins
Cook 25 mins
Courtesy of Better Homes and Gardens - bhg.com. Sounds like a fun spin on "normal" mashed potatoes. Make-Ahead Tip: Prepare pesto. Cover and chill pesto for up to 2 days or pack in an airtight container and freeze for up to 1 month.
- 2 lbs medium yellow potatoes, such as Yukon gold
- 1 cup firmly packed fresh basil leaf
- 1⁄2 cup torn fresh spinach leaves
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup pine nuts or 1⁄4 cup almonds
- 2 garlic cloves, quartered
- 1⁄4 teaspoon salt (optional)
- 2 tablespoons olive oil or 2 tablespoons cooking oil
- 2 tablespoons water
- 0.5 (8 ounce) package fat free cream cheese
- 2 -3 tablespoons nonfat milk or 2 -3 tablespoons soymilk
- Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain.
- Meanwhile, for pesto, in a food processor combine basil, spinach, Parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt.
- Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides.
- With machine running, gradually add oil and water. Process to the consistency of soft butter.
- Mash warm potatoes with a potato masher or an electric mixer on low speed.
- Add cream cheese.
- Season to taste with salt and pepper.
- Gradually beat in enough milk to make potatoes light and fluffy.
- Top each serving with 1 teaspoon of the pesto.
- Cover and chill or freeze remaining pesto for another use.