Pesto Mashed Potatoes
serves 2-4
Fluffy mashed potatoes, dressed up with a little pesto makes this a colorful and garlicky twist to the classic side dish, and a great way to use the abundance of basil in the summer months. Freeze extra pesto for a winter treat.
2 pound russet potatoes, peeled and cut into 1-inch cubes
1/2 teaspoon kosher salt
3/4 cups milk
1/8 teaspoon fresh ground black pepper
3 tablespoons pesto sauce
1/4 cup freshly grated parmesan
prep: 10 minutes
total: 40 minutes
large pot
large saucepan
colander
potato masher (or fork)
1. Put the potatoes in large saucepan and add just enough cold water to barely cover them. Add the salt and bring to a quick boil over high heat. Immediately reduce the heat and simmer until the potatoes are fork tender, about 15-20 minutes. (Don't let them boil long or they'll become waterlogged.)
2. Meanwhile, heat the milk in a small saucepan over medium-low heat. Just as it begins to steam, remove it from the heat.
3. Drain the potatoes and return them to the same pan. Add the milk and then mash the potatoes. When you've mashed the potatoes to the consistency you like them, stir in the pepper, pesto and parmesan.
2. Meanwhile, heat the milk in a small saucepan over medium-low heat. Just as it begins to steam, remove it from the heat.
3. Drain the potatoes and return them to the same pan. Add the milk and then mash the potatoes. When you've mashed the potatoes to the consistency you like them, stir in the pepper, pesto and parmesan.
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