Fill your mashed potatoes with an extra burst of fall flavor by adding a drizzle of harvest pesto on top. You can use just about any mixed greens you want (including turnip or mustard greens), so you can customize this recipe with what you have available.
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.
Transfer potatoes to a serving bowl; spoon on Harvest Pesto.
From the Test Kitchen
In a food processor, combine mixed greens, parsley, garlic, and almonds. Add oil. Process to combine.