I don't think anyone would object to having a side of smooth and creamy mashed potatoes with their dinner. What makes this mashed potato recipe over the top is the addition of pesto and the creamy grated parmesan cheese.

Serves 4

  • 5 medium sized potatoes, diced (peel if you like)
  • 4 tbsp homemade or pre-made pesto
  • 2 tbsp butter or margarine
  • 2 tbsp extra virgin olive oil
  • 1/2 cup warm milk
  • 1/4 cup low sodium chicken stock (add more if needed)
  • 1/2 tsp coarse salt
  • freshly cracked black pepper
  • 1/4 cup to 1/2 cup freshly grated Parmesan cheese

1. Put on a large pot of boiling water and make sure to season the water with salt. Add in the diced potatoes with the skins on. I feel the potato skin gives more texture to the mashed potatoes and the skins are quite nutritious as well. Cook until tender.

2. Drain the potatoes and put it back into the same pot. Take a potato masher and start mashing the potatoes, being careful not to overmash. Then stir in the butter, olive oil, warm milk, chicken stock, salt and pepper. Once you have the potatoes a smooth consistency stir in the pesto and the Parmesan cheese. Make sure not to over mix to ensure that the potatoes stay fluffy and serve.

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