- Meanwhile, for pesto, in a food processor bowl combine basil, spinach, Parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With machine running, gradually add oil and water. Process to the consistency of soft butter.
- Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain.
- Mash warm potatoes with a potato masher or an electric mixer on low speed. Add cream cheese. Season to taste with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy. Top each serving with 1 teaspoon of the pesto. Cover and chill or freeze remaining pesto for another use. Makes eight 3/4-cup servings.
From the Test Kitchen
Prepare pesto. Cover and chill pesto for up to 2 days or pack in an airtight container and freeze for up to 1 month.
Nutrition Facts (Pesto Potatoes)
- Per serving:
- 134 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 3 mg chol. ,
- 45 mg sodium ,
- 24 g carb. ,
- 2 g fiber ,
- 5 g pro.