Recipe Detail

Pesto Mashed Potatoes

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Number of Servings:


  1. 1 - recipe of Harvest Pesto below
  2. 5 pounds - russet or Yukon gold potatoes peeled, cubed
  3. 1/4 cups - butter melted
  4. 1 cups - milk
  5. - sauteed ham or bacon strips optional, for garnish
  6. 2 cups - mixed greens such as turnip, mustard greens or kale chopped
  7. 1 handful - parsley
  8. 1 cloves - garlic
  9. 1 cups - toasted almonds
  10. 1/2 cups - oil


Prepare Harvest Pesto:
In a food processor, combine all ingredients except for oil. Slowly pulse in oil, processing to combine. Set aside.
Place potatoes in 5-6 quart Dutch oven or stockpot and cover with water. Bring to a boil. Reduce heat and simmer, covered, for 20-25 minutes or until potatoes are tender when pierced with the tip of a knife. Drain.
Meanwhile, heat butter and milk in a small saucepan until steaming (over medium-low heat so as not to scald the milk). Mash potatoes with hot milk mixture until light and fluffy.
Transfer potatoes to a serving bowl; spoon on the pesto and top with strips of ham or bacon, if desired.


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