Pesto Mash
Enjoy the creamy goodness of these whipped potato pesto purée. The soft, tender potato chunks are infused with the vibrant flavor of fresh pesto, resulting in a velvety and flavorful side dish that will elevate any meal. Whip up this easy and irresistible recipe for a delicious twist on traditional mashed potatoes.
— Constant Cookbook
Ingredients
- 450g/1lb potatoes (Désirée or King Edward
- 50g/2oz butter
- 1x120g tub fresh pesto
- salt and freshly milled black pepper
Instructions
- Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
- Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.
- When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then add the pesto and a seasoning of salt and pepper. Using an electric hand whisk, start whisking at a slow speed to break up the potatoes, then increase the speed to fast and whip them up to a smooth purée.
- Now return the saucepan to a low heat and use a wooden spoon to turn the potatoes round until they become hot - about 1 minute - season, and now they're ready to serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2-3
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