Pesto Potatoes

"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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Ready In:
40mins
Ingredients:
13
Yields:
3/4 cup
Serves:
8
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ingredients

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directions

  • 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.

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