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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.