Pesto Mashed Potatoes

Photo: Karry Hosford
Brilliant green pesto dresses Parmesan-laced potatoes in a side dish similar to the one served at Chef Bobby Flay's New York City restaurant, Bolo. Just drizzle the pesto over the potatoes, stir it in thoroughly, and you'll have green mashed potatoes.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 190
Caloriesfromfat 30 %
Fat 6.4 g
Satfat 1.9 g
Monofat 3.2 g
Polyfat 0.4 g
Protein 6.2 g
Carbohydrate 28.5 g
Fiber 2.8 g
Cholesterol 7 mg
Iron 1.6 mg
Sodium 312 mg
Calcium 103 mg

Ingredients

Pesto:
1 1/2 cups loosely packed fresh basil leaves
1/2 cup chopped fresh parsley
1/4 cup fat-free, less-sodium chicken broth
2 1/2 tablespoons extra-virgin olive oil
Potatoes:
2 1/2 pounds cubed peeled baking potato
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup 2% reduced-fat milk
1/2 cup fat-free, less-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper

Preparation

To prepare pesto, combine first 4 ingredients in a blender; process until smooth, scraping sides.

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add cheese and remaining ingredients; mash to desired consistency. Cook potato mixture 2 minutes or until thoroughly heated, stirring constantly. Drizzle each serving with 1 tablespoon pesto.

Note:

October 2002