Pesto Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 6 Russet potatoes, medium sized

• Condiments

  • 2 tbsp Pesto

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter
  • 1/3 cup Milk
  • 3/4 cup Parmesan cheese

Found on breadboozebacon.com

Description

Ingredients

• 6 or 7 medium-sized russet potatoes
• 4 tablespoons butter
• ⅓ to ½ cup milk
• ¾ cup freshly grated Parmesan cheese
• 2 tablespoons pesto
• Salt and pepper, to taste

Directions

• Fill a large pot ¾ of the way full with water. Bring to a boil over high heat.
• While the water boils, peel the potatoes, rinse them, and cut each potato into ½-inch cubes.
• Add the potatoes to the boiling water. Once the water returns to a boil, reduce the heat to medium-high.
• Stir the potatoes occasionally and cook until fork tender, about 20 minutes.
• Drain the potatoes and return to the pot.
• Add the butter and use a potato masher to break up the potatoes and incorporate the butter.
• Pour in half of the milk, and use the potato masher to incorporate the milk into the potatoes. (You want the potatoes mostly smooth with some small lumps.)
• Pour in the rest of the milk and use a wooden spoon to incorporate the milk into the potatoes until smooth.
• Add in the pesto and Parmesan cheese. Stir until well combined and the cheese is melted.
• Season with salt and pepper, to taste, and mix to combine.
• Cover to keep warm or serve immediately.