Pesto Mashed Potatoes Recipes

SMASHED PESTO POTATOES

Smashed Pesto Potatoes image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Bring 1 1/2 pounds new potatoes to a boil in a pot of salted water. Cook until tender, about 20 minutes; drain. Melt 3 tablespoons butter and 1/4 cup milk in the same pot; add 3 tablespoons pesto and the potatoes. Lightly smash with a potato masher. Top with fresh ricotta or sour cream.

PESTO MASHED POTATOES

Pesto Mashed Potatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 1/2 pounds small red skinned potatoes
Coarse salt
1 cup stock or chicken broth
1 cup prepared store bought pesto

Steps:

Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

MASHED POTATOES WITH PESTO AND WHIPPED CREAM

Mashed Potatoes with Pesto and Whipped Cream image

Provided by Food Network

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds medium russet potatoes
Kosher salt
1/2 cup heavy cream
1 cup whole milk, warmed
1/2 to 1 stick unsalted butter, at room temperature
1/2 cup pesto
Freshly ground black pepper

Steps:

Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside.
Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper.

PESTO MASHED POTATOES

Pesto Mashed Potatoes image

This is from Rachel Ray. Tasty and yummy twist on mashed potatoes. This recipe calls for red potatoes and you can make your own pesto or use store bought.

Provided by E.A.4957

Categories < 30 Mins

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 lbs small red potatoes
1 cup chicken broth
1 cup pesto sauce
1/2 teaspoon salt

Steps:

Cut larger potatoes in half and leave small potatoes whole.
Cover potatoes with water and bring water to a boil.
Add salt and cook until potatoes are tender 10 to 12 minutes.
Drain potatoes and return them to hot pot. Add broth and smash the potatoes up.
Add pesto and smash to desired consistency. Serve while hot.

Nutrition Facts : Calories 228.1, Fat 0.6, SaturatedFat 0.2, Sodium 498.5, Carbohydrate 49.8, Fiber 6.2, Sugar 2.4, Protein 6.9

MASHED POTATOES SWIRLED WITH PESTO

Mashed Potatoes Swirled With Pesto image

Here's a twist on the common mashed potato recipe.The pesto is gently folded in to streak the potatoes.This would be fun for St. Patty's Day!

Provided by Rita1652

Categories Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs potatoes, peeled and cubed
1/2-3/4 cup milk
6 tablespoons butter, room temperature
1 teaspoon salt
1 teaspoon pepper
2 tablespoons pesto sauce (Pesto or your favorite store bought)
basil, garnish
pine nuts, garnish

Steps:

Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
Drain potatoes.
Mash potatoes in a large mixing bowl until no lumps remain.
Add butter and milk, salt, and pepper mashing in to blend together.
Fold in pesto very lightly just to streak the potatoes.
Garnish with pine nut and basil.

Nutrition Facts : Calories 290.5, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 493.1, Carbohydrate 40.8, Fiber 5.1, Sugar 1.8, Protein 5.4

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