Pesto Potatoes
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
0.75 cup
- Serves:
- 8
ingredients
- 907.18 g medium yellow potatoes, such as Yukon gold
- 236.59 ml firmly packed fresh basil leaf
- 118.29 ml torn fresh spinach leaves
- 59.14 ml grated parmesan cheese
- 59.14 ml pine nuts or 59.14 ml almonds
- 2 garlic cloves, quartered
- 1.23 ml salt (optional)
- 29.58 ml olive oil or 29.58 ml cooking oil
- 29.58 ml water
- 113.39 g package fat free cream cheese
- 29.58-44.37 ml nonfat milk or 29.58-44.37 ml soymilk
- salt
- pepper
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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