Pesto Mashed Potatoes Recipes

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.
• When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.

Steps:

• For the piquillo pepper pesto: Combine the piquillo peppers, Parmesan, pine nuts, garlic, honey and red chile flakes in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce. Season with salt and pepper. Reserve.
• For the tapenade: Combine the olives, anchovies and garlic in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce.
• For the mashed potatoes: Put the potatoes in a pot, cover with cold salted water and bring to a boil over medium-high heat. Cook until fork-tender, 5 to 7 minutes.
• In a separate saucepan heat up the milk.
• Drain the potatoes well to remove any excess water. Using a ricer, mash the potatoes into a mixing bowl while they are hot. Add the butter, mascarpone and a splash of the hot milk and fold into the potatoes until incorporated. Add just enough milk to achieve a velvety consistency. Season with salt and pepper. To keep warm until serving, place the bowl over a pot of simmering water.
• For the bison: Preheat the broiler on high.
• Place a large saute pan on high heat and add enough oil to coat the bottom of the pan. Sprinkle both sides of the bison tenderloins well with salt and pepper and place on the smoking-hot pan to sear. Once a crust has formed on the bottom, remove the meat from the pan and slice it. Return the slices to the pan. Spread the slabs of butter on top of the meat. Season with a little more salt and pepper and place under the broiler until the butter is melted.
• Put the arugula in a bowl, drizzle with extra-virgin oil and toss together. Season with salt and pepper.
• To assemble: Barely fold 2 tablespoons of the tapenade into the potatoes. Place several pieces of the bison on each plate and top with a dollop of the piquillo pepper pesto. Spoon some of the pan butter sauce over the bison and garnish with some arugula. Put a scoop of the tapenade-marbled potatoes next to the bison and garnish with minced chives.

Steps:

• Bring 1 1/2 pounds new potatoes to a boil in a pot of salted water. Cook until tender, about 20 minutes; drain. Melt 3 tablespoons butter and 1/4 cup milk in the same pot; add 3 tablespoons pesto and the potatoes. Lightly smash with a potato masher. Top with fresh ricotta or sour cream.

Steps:

• Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
• Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside.
• Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
• Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper.

Steps:

• Cut larger potatoes in half and leave small potatoes whole.
• Cover potatoes with water and bring water to a boil.
• Add salt and cook until potatoes are tender 10 to 12 minutes.
• Drain potatoes and return them to hot pot. Add broth and smash the potatoes up.
• Add pesto and smash to desired consistency. Serve while hot.

Steps:

• Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
• Drain potatoes.
• Mash potatoes in a large mixing bowl until no lumps remain.
• Add butter and milk, salt, and pepper mashing in to blend together.
• Fold in pesto very lightly just to streak the potatoes.
• Garnish with pine nut and basil.

Steps:

• In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.
• Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.