These are mashed potatoes with a twist (a yummy, fresh, and healthy twist) – instead of butter I use pesto. My garden is absolutely bursting basil right now, and this is just another way to use my favorite herb before it’s gone. The recipe below is just how I like to make it (with a lot of pesto) but the beauty of it is that you can play around with portions and ingredients to suit what you like. I’ll take you through my process, the full recipe is at the end.
I start with fresh basil from my little garden
And make some pesto
Then I take about a cup and a half of red potatoes and boil them until they are soft
I blend the drained potatoes (skin on) with about 2 tablespoons of pesto and a splash of milk
and voilà! Pesto mashed potatoes
I’m getting hungry all over again.
Pesto Mashed Potatoes
1 1/2 cups red potatoes (but any type will work)
2 tablespoons pesto (I use the organicgardening.com recipe)
Splash of milk
Slice potatoes into quarters and boil until soft and cooked through, about 15 minutes. Then drain and add potatoes to blender or food processor with pesto. Pulse for about 30 seconds, then add milk. Blend until desire consistency is reached, periodically stirring the potatoes for an even blend. Add pesto and salt to taste. Enjoy!