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
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