Pesto Mashed Potatoes Recipes

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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

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

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

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

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

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.

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

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 WITH SPINACH PESTO



Mashed Potatoes with Spinach Pesto image

Spinach, garlic, and vegetable stock give this bright green dish as much flavor as it has color!

Provided by Traci

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 5

Number Of Ingredients 7

8 red potatoes, peeled and cubed
2 cloves garlic, minced
1 tablespoon olive oil
1 (14 ounce) can vegetable broth
¾ (10 ounce) bag washed fresh spinach
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.
  • When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 58.3 g, Cholesterol 8.8 mg, Fat 6.4 g, Fiber 7.1 g, Protein 11.9 g, SaturatedFat 2.2 g, Sodium 368.3 mg, Sugar 4.7 g

PESTATOES-PESTO MASHED POTATOES



Pestatoes-Pesto Mashed Potatoes image

I came up with this one night when I wanted something more flavorful than hum drum mashed potatoes and it is GREAT! This recipe is very flexible so feel free to play with the quantities to suit your taste. I prefer to leave the skins on but you could also peel the potatoes prior to starting. .

Provided by Kate Plate

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 medium russet potatoes, halved
3 tablespoons butter or 3 tablespoons margarine
1 garlic clove, minced
1/2 cup milk
3 tablespoons prepared pesto sauce
1/4 cup parmesan cheese
salt
pepper

Steps:

  • Put quartered potatoes into a large pot.
  • Add enough water just to cover potatoes.
  • Bring to a boil.
  • Boil for 20 minutes or until tender.
  • Drain potatoes and return to pot.
  • Add the butter, garlic, milk, pesto and parmesan and mix with hand mixer or potato masher until desired consistency is reached.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 287.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 32.7, Sodium 184.8, Carbohydrate 39.1, Fiber 4.7, Sugar 1.7, Protein 7.8

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