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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Mashed potatoes served topped with pesto and ham or bacon strips.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 20 min


    Better Homes and Gardens

    Posted By:


    Posted On:

    November 3, 2012

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