Menu Enter a recipe name, ingredient, keyword...

Joelene

Mashed Potatoes with Pesto and Whipped Cream

By

Rate this recipe 0/5 (0 Votes)

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

Details

Preparation

Step 1

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.

‚Äč

You'll also love

Review this recipe

slow cooker potato soup Quick Oats Sweet Potato Pancakes