44 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 17
  • 3 Rating Star 4
  • 2 Rating Star 3
  • 1 Rating Star 1

Simply by adding pesto to boiled potatoes then mashing, adds a delicious alternative with a hint of colour to the usual mash - and guess what - the kids just love it too! Try using different kinds of pesto. You could also add some sun-dried tomatoes and top with a little grated cheese and black pepper.

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Ingredients

Directions

  • Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender; about 10 minutes. Drain, and mash with butter and milk to your desired consistency. Mix in pesto, and serve.

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Nutrition Facts

216.47 calories; 5.54 g protein; 38.18 g carbohydrates; 5.15 g fat; 10.1 mg cholesterol; 69.23 mg sodium.Full Nutrition


Reviews (30)

Read All Reviews

Most helpful positive review

05/10/2006
Pretty yummy! I like the flavor of pesto so I used more of it (3 tablespoons for 2 yukon gold potatoes) and a couple of handfuls of pecorino romano cheese and a couple of pinches of salt and pepper. Great way to use up extra pesto!
(16)

Most helpful critical review

03/08/2007
I don't like Pesto much to begin with but I tried this recipe anyway because I thought I'd give it another shot-did not like it.
44 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 17
  • 3 Rating Star 4
  • 2 Rating Star 3
  • 1 Rating Star 1
01/08/2007
These were good mashed potatoes; I did have to up the amount of milk some and then ended up putting in some sour cream too. Served them with Beef Burgundy Style Buttery Cooked Carrots & Zesty Marinated Asparagus all from this website and it was a very nice combination. Thank you!
(23)
08/01/2008
This was another great way to use up our large basil plants. I used olive oil instead of butter and doubled the pesto. I used the 'Simple Garlic and Basil Pesto'recipe from this website. I found they needed a little extra salt (though this may have been due to not using butter). Thanks!
(19)
05/10/2006
Pretty yummy! I like the flavor of pesto so I used more of it (3 tablespoons for 2 yukon gold potatoes) and a couple of handfuls of pecorino romano cheese and a couple of pinches of salt and pepper. Great way to use up extra pesto!
(16)
02/08/2010
What a great idea and new twist on mashed potatoes! This was unusual but delicious flavorful and pretty - I'm so glad to have found another use for pesto. I didn't measure just added the pesto to taste along with extra butter. This was a nice accompaniment to "Roasted Lemon Herb Chicken " also from this site.
(10)
03/18/2008
These potatoes were really good. I used red potatoes and just left the skin on. I followed LadyJayPee's advice about using a bit of sour cream. I also used lots more pesto- probably about 1/2 cup. We had this with our St. Patrick's Day meal. My baby could not get enough of these! Everyone liked them.
(8)
03/05/2007
Wonderful! I used the Knor Creamy Pesto sauce packet. It is high sodium so won't make often but it's a fun change from the standard. (Using homemade pesto would be much lower sodium but too expensive for our budget!). Served with broiled tilapia & poured the remaining pesto over that. What a treat.
(8)
08/27/2006
Delicious twist on mashed potatoes! I added a little parmesan cheese to the mix and served it with grilled chicken and veggies for dinner. My husband loved it.
(6)
03/13/2008
My daughter made this as part of our Mother's Day meal. The only thing she did differently was to add in some black pepper. Very tasty and all the better because I didn't cook them. Many Thanks.
(6)
01/03/2011
This was pretty good. I ate them plain but wondering if others had a gravy they served with theirs?
(5)