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    You are in: Home / Recipes / Pesto Potatoes Recipe
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    Pesto Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    QueenQT26's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain.
    2. 2
      Meanwhile, for pesto, in a food processor combine basil, spinach, Parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt.
    3. 3
      Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides.
    4. 4
      With machine running, gradually add oil and water. Process to the consistency of soft butter.
    5. 5
      Mash warm potatoes with a potato masher or an electric mixer on low speed.
    6. 6
      Add cream cheese.
    7. 7
      Season to taste with salt and pepper.
    8. 8
      Gradually beat in enough milk to make potatoes light and fluffy.
    9. 9
      Top each serving with 1 teaspoon of the pesto.
    10. 10
      Cover and chill or freeze remaining pesto for another use.

    Ratings & Reviews:

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    Nutritional Facts for Pesto Potatoes

    Serving Size: 1 (153 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.0
     
    Calories from Fat 67
    39%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 3.9 mg
    1%
    Sodium 135.8 mg
    5%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 3.1 g
    12%
    Sugars 1.7 g
    7%
    Protein 6.0 g
    12%

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