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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Units: US | Metric
- 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
- 1Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain.
- 2Meanwhile, for pesto, in a food processor combine basil, spinach, Parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt.
- 3Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides.
- 4With machine running, gradually add oil and water. Process to the consistency of soft butter.
- 5Mash warm potatoes with a potato masher or an electric mixer on low speed.
- 6Add cream cheese.
- 7Season to taste with salt and pepper.
- 8Gradually beat in enough milk to make potatoes light and fluffy.
- 9Top each serving with 1 teaspoon of the pesto.
- 10Cover and chill or freeze remaining pesto for another use.
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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
- Total Fat 7.5 g
- Saturated Fat 1.3 g
- Cholesterol 3.9 mg
- Sodium 135.8 mg
- Total Carbohydrate 20.0 g
- Dietary Fiber 3.1 g
- Sugars 1.7 g
- Protein 6.0 g