Pesto Asiago Smashed Potatoes Recipes

SMASHED PESTO POTATOES

Steps:

• Bring 1 1/2 pounds new potatoes to a boil in a pot of salted water. Cook until tender, about 20 minutes; drain. Melt 3 tablespoons butter and 1/4 cup milk in the same pot; add 3 tablespoons pesto and the potatoes. Lightly smash with a potato masher. Top with fresh ricotta or sour cream.

PESTO ASIAGO SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees and bring a large pot of water to a boil.
• Carefully place potatoes into the water. (2-3 red potatoes per person depending on the size)
• Boil for 12-15 minutes or until fork tender.
• Drizzle 1 tbsp olive oil on cookie sheet and spread to coat sheet.
• Season the sheet with salt and pepper.
• Place potatoes on sheet and "smash" with fork, spatula or large spoon.
• Place a small dollop of pesto on top of the potatoes and brush to coat the top.
• Season with salt and pepper.
• Bake for 18 minutes.
• Top with cheese and bake 2-3 more minutes and plate.

ASIAGO-PESTO MASHED POTATOES

Steps:

• In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.
• Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

PESTO SMASHED 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.