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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Asiago-Pesto Mashed Potatoes

Makes: 10 servings
Serving size: 1/2cup
Prep 15 mins Start to Finish 15 mins
Asiago-Pesto Mashed Potatoes
Ingredients
  • 2 1/2  cups  milk
  • 1 1/2  cups  water
  • 1/4  cup  margarine or butter
  • 1  box  Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
  • 3/4  cup  shredded Asiago cheese (3 oz)
  • 2  tablespoons  basil pesto
  • 2  tablespoons  chopped red bell pepper, if desired
Directions

1. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.

2. Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

From the Test KitchenHigh Altitude (3500-6500 ft):
  • No change.
Nutrition Facts (Asiago-Pesto Mashed Potatoes)
  • Servings Per Recipe 10,
  • cal. (kcal) 170,
  • Fat, total (g) 11,
  • chol. (mg) 15,
  • sat. fat (g) 5,
  • carb. (g) 13,
  • Trans fatty acid (g) 2,
  • fiber (g) 0,
  • sugar (g) 4,
  • pro. (g) 5,
  • vit. A (RE) 82,
  • vit. C (mg) 0,
  • sodium (mg) 380,
  • calcium (mg) 151,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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