• 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

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