Yummy Pesto Mashed Potatoes Recipes
YUMMY PESTO MASHED POTATOES
Simply by adding pesto to boiled potatoes then mashing, adds a delicious alternative with a hint of colour to the usual mash - and guess what - the kids just love it too! Try using different kinds of pesto. You could also add some sun-dried tomatoes and top with a little grated cheese and black pepper.
Provided by Denise's Simple Yummies
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender; about 10 minutes. Drain, and mash with butter and milk to your desired consistency. Mix in pesto, and serve.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 38.2 g, Cholesterol 10.1 mg, Fat 5.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 69.2 mg, Sugar 2.4 g
SMASHED POTATOES
These Crispy Smashed Potatoes with Pesto are soft and tender on the inside with perfectly crispy edges. Served with a savory homemade pesto sauce, they make an easy, healthy and delicious side dish or appetizer for any occasion. Vegan, gluten-free, dairy-free and Whole30 compliant.
Provided by Kelly
Categories Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F.
- Bring a large pot of water to a boil, then add the baby potatoes. Leave on a gentle simmer for 15-20 minutes until they are soft and tender.
- Meanwhile, make the pesto. Place all the ingredients, minus the oil into a food processor. Pulse until the nuts have broken down, then pour the oil in and continue pulsing until smooth. Taste and season with extra salt and pepper.
- Line a large baking sheet (you may need 2). Drain the potatoes and place them onto the tray. Drizzle with some olive oil, salt and pepper and toss until they are all coated.
- Use a glass with a flat bottom to press down the potatoes until smashed. Be careful not to push too hard down or they will fall apart.
- Place in the oven for 20-25 minutes until golden and crispy.
- Serve with pesto on the side or drizzle on top!
Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 30 g, Protein 6 g, Fat 13 g, Fiber 5 g, Sugar 2 g
MASHED POTATOES SWIRLED WITH PESTO
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
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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SMASHED POTATOES WITH PESTO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (35)Total Time 1 hrCategory Appetizer, SideCalories 274 per serving
- Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
- In the meantime, prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) a little at at time until a thick paste is formed. If trying to reduce fat, thin the sauce with water instead of additional oil. I like adding a little water to mine to make it more of a pourable sauce, but this is optional.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing/bite. Transfer to a small serving dish and set aside.
- Preheat oven to 450 degrees F (232 C) and line a baking sheet with parchment paper. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut in half and then smash so they are still "bite size."
PESTO MASHED POTATOES - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
Estimated Reading Time 3 mins
- Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for 30 minutes, until a fork slides easily into the potatoes. Drain the potatoes.
- Put your potatoes that you drained back into the pot and put back on the burner, low heat. You are now going to just mash them with a spoon or potato masher.
PESTO MASHED POTATOES (3 INGREDIENTS!) - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 237 per serving
- Add potatoes to a large pot. Fill with cold water. Make sure the water covers the potatoes completely. Season with salt. Bring the potatoes to a rolling boil. Continue to boil until the potatoes are fork-tender, about 18-20 minutes.
- Drain potatoes in a colander. Let them dry for a few minutes. While the potatoes are still hot, and working in batches, pass the potatoes through a ricer and back into the pot you cooked the potatoes in.
- Once all the potatoes are riced, add the heavy cream, salt, and half of the pesto. Use a hand mixer to mix the potatoes just until they are whipped and all the ingredients are incorporated. Season to taste with salt and black pepper.
- Just before serving, while the potatoes are hot. Fold in the rest of the pesto so there are ribbons of pesto throughout the potatoes.
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- Slather herb butter all over the chicken. Place reserved thyme and rosemary stems and lemon rind into chicken cavity. Truss chicken, if desired.
- Place on roasting pan; let sit for 15 minutes. Place chicken in oven and bake for 15 minutes at the highest temperature to brown skin.
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