Pesto Mashed Potatoes

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

1. To prepare pesto, combine first 4 ingredients in a blender; process until smooth, scraping sides.
2. To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
3. 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.