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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 30%
  • Fat: 6.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.2g
  • Carbohydrate: 28.5g
  • Fiber: 2.8g
  • Cholesterol: 7mg
  • Iron: 1.6mg
  • Sodium: 312mg
  • Calcium: 103mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pesto Mashed Potatoes Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy