• Liz Talley - Urban Graze

Basil Pesto Mashed Potatoes


A delicious use of pesto- transforms mashed potatoes!

1 lb. potatoes, peeled and 1” diced

1/2 c. heavy cream

3 T. soft butter

1-2 T. olive oil

1 clove garlic, minced

1 Tbsp. pine nuts, or walnuts

1/2 c. tightly packed basil leaves, rough cut

Salt and pepper

Preheat oven to 400.

Meanwhile, steam potatoes until very tender, approx. 15 minutes. In a saucepan warm the cream, but do not boil. Combine the cooked potatoes, warm cream, and butter and either push through a ricer or blend with a hand mixer just until smooth.

(Careful not to over whip or the potatoes will become gummy).

Put olive oil, (start with 1 Tbsp., and add more if you want/need to thin consistency), garlic, nuts, and basil into a blender or food processor, and puree until smooth. Fold into the potatoes until fully blended. Season with salt and pepper.

Garnish with basil chiffonade ribbons if desired.

Note: If you have the gumption and time, this dish is extra delicious when made with roasted garlic.

Substitute 1 clove garlic with 1 full head of garlic.

Rub garlic head with olive oil and wrap in foil. Bake for 40 minutes; remove & cool.

When garlic is cool enough to handle, squeeze the flesh from each clove into the blender or food processor.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

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