Recipe by Faith Durand
Source: Better Homes and Gardens


Ingredient Checklist
Kale Pesto


Instructions Checklist
  • Place potatoes and garlic in a 6-quart pot and add water to cover; stir in salt. Bring to boiling. Reduce heat; simmer, covered, for 20 minutes or until very tender. Drain. Return potatoes to pot.

  • While potatoes are cooking, melt butter in a small saucepan; add cream. Keep warm over low heat.

  • Mash potatoes in the cooking pot with a potato masher. Stir in the cream cheese. Slowly add the butter mixture, stirring it in and melting the cream cheese in the process. The potatoes may look soupy at first but they will quickly absorb the liquid. Season to taste with salt and pepper. Keep mashed potatoes warm in slow cooker set to low for up to 4 hours. Top with Kale Pesto.

Kale Pesto:
  • Place chopped kale leaves and stems, olive oil, garlic, Parmesan, and sunflower kernels in a food processor. Cover and process until a smooth paste forms. Blend in lemon juice and salt to taste. Thin with water, if desired.


Mashed potatoes can be made 4 hours before dinner and kept warm in a 6-quart slow cooker on low-heat setting. Stir before serving. Kale pesto can be made up to 1 month ahead and frozen in a resealable plastic freezer bag. Thaw overnight and serve at room temperature.

Nutrition Facts

306 calories; 25 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 51 mg cholesterol; 216 mg sodium. 444 mg potassium; 18 g carbohydrates; 2 g fiber; 2 g sugar; 5 g protein; 0 g trans fatty acid; 2411 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 95 mg calcium; 1 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
So this was the most terrifying of all the recipes I made from my NOV 2014 BHG issue. Love kale, love pesto, love potatoes, but would family love them altogether in one bowl?! Surprise! It was awesome! And best thing was I could keep the pesto and mashed potatoes separate for the wary Thanksgiving guests! Thank you BHG for a keeper recipe! Just wondering what else we can put this pesto on?