Mashed Potatoes With Parsley And Walnut Pesto Recipes

PARSLEY MASHED POTATOES

Steps:

• Place the potatoes in a pot and cover with cold water. Bring to a boil, and continue to boil until tender when pierced with a fork. Drain and, once cool enough to handle, peel. The skins will rub off.
• Mash the potato with a masher to desired smoothness. Stir in the Parsley Gremolata. Taste for seasoning, then serve warm. If you are immunosuppressed, reheat the potatoes with the gremolata for a few minutes.

MASHED POTATOES WITH PARSLEY AND WALNUT PESTO

Steps:

• Combine parsley, walnuts and garlic in a food processor and process until finely minced. Slowly add one-fourth cup of the oil and process until smooth. Set aside.
• Cut the potatoes in large, uniform cubes and boil in salted water until tender, about 20 minutes. Drain and mash, mixing with the skim milk and remaining olive oil. Season with salt and pepper.
• To serve, either stir in the pesto so it blends uniformly or creates a streaky marbelized effect. Alternately, the potatoes can be served with each portion topped with some of the pesto.

MASHED POTATOES SWIRLED WITH PESTO

Steps:

• Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
• Drain potatoes.
• Mash potatoes in a large mixing bowl until no lumps remain.
• Add butter and milk, salt, and pepper mashing in to blend together.
• Fold in pesto very lightly just to streak the potatoes.
• Garnish with pine nut and basil.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

PESTO MASHED POTATOES

Steps:

• Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

MASHED POTATOES WITH SPINACH PESTO

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.
• When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.

PARSLEY MASHED POTATOES

Steps:

• Cook parsley leaves in medium saucepan of boiling salted water 1 minute. Drain. Immediately transfer parsley leaves to blender. Add 1/3 cup cold water and large pinch of salt. Blend until very smooth.
• Combine 1 1/2 cups milk and onions in medium saucepan. Bring to boil. Reduce heat to medium; simmer until onions are tender, about 5 minutes.
• Place potatoes in large pot of salted water. Bring water to boil over high heat. Reduce heat to medium. Cover and cook until potatoes are tender, about 35 minutes. Drain. Return potatoes to pot. Add butter, parsley puree, and hot milk mixture. Mash potatoes with skin until smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Stir over medium heat until heated through, adding more milk if necessary.)

WALNUT PARSLEY PESTO

Steps:

• Process parsley, walnuts, Parmesan, garlic, and lemon juice in a food processor. With machine running, gradually add olive oil. Process until smooth. Season with salt and black pepper.

GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY

Steps:

• Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
• Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.

PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
• Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
• Top roasted sweet potatoes with 2 tablespoons pesto.

PESTO POTATOES

Steps:

• In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

PARSLEY SMASHED POTATOES

Steps:

• Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender., Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.

PARSLEY POTATOES

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

CHIVE AND PARSLEY MASHED POTATOES

Steps:

• Make oil:.
• Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine strainer into a glass cup, pressing on and discarding solids.
• Prepare potatoes:.
• Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.
• Drain potatoes in a colander and return to pot. Add the hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons of the herb oil.
• If desired, serve potatoes drizzled with some of remaining oil. Enjoy!
• Note:.
• Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using.
• Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.