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

Fall Pesto Potatoes

Makes: 18 servings
Serving size: 1/2cup Yield: 9 cups mashed potatoes
Prep 30 mins Cook 20 mins
Fall Pesto Potatoes
Ingredients
  • 1  recipe Harvest Pesto
  • 5  pounds  russet or Yukon gold potatoes, peeled and cubed
  • 1/4  cup  butter, melted
  • 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)
  • Servings Per Recipe 18,
  • cal. (kcal) 213,
  • Fat, total (g) 12,
  • chol. (mg) 13,
  • sat. fat (g) 4,
  • carb. (g) 24,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 875,
  • vit. C (mg) 30,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 119,
  • Potassium (mg) 601,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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