Fall Pesto Potatoes

Fall Pesto Potatoes
3,602views
7 users rated this recipe an average rating of 3.0
Makes:
18 servings
Serving Size:
1/2 cup
Yields:
9 cups mashed potatoes
Prep:
30 mins
Cook:
20 mins
Rate me!


Fall Pesto Potatoes

Ingredients
1
recipe Harvest Pesto
5
pounds russet or Yukon gold potatoes, peeled and cubed
1/4
1
cup milk
 
sauteed ham strips or cooked bacon (optional)

Directions

  1. Prepare Harvest Pesto; set aside. Place potatoes in a 5- to 6-quart Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender when pierced with the tip of a knife. Drain. Meanwhile, heat butter and milk in a small saucepan until steaming. Mash potatoes with hot milk mixture until light and fluffy.
  2. Transfer potatoes to a serving bowl; spoon on Harvest Pesto.

From the Test Kitchen

Harvest Pesto: In a food processor, combine 2 cups chopped mixed greens such as turnip or mustard greens or kale, a handful of parsley, a clove garlic, and cup toasted almonds. Add 1/2 cup oil; process to combine.

Nutrition Facts

(Fall Pesto Potatoes)
    Per serving:
  • 213 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 13 mg chol.,
  • 119 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...