Pesto Smashed 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:

• 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 or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

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:

• 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 or stock 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.