Pesto Smashed Potatoes Recipes

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SMASHED PESTO POTATOES



Smashed Pesto Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

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 SMASHED POTATOES



Pesto Smashed Potatoes image

A Rachael Ray recipe from 30-Minute Meals. If you like pesto, you'll love these smashed potatoes. They're so easy, and a nice change from regular mashed potatoes.

Provided by Chef Jodi Town

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 1/2 lbs small red potatoes
coarse salt
1 cup stock or 1 cup chicken broth
1 cup prepared store bought pesto sauce

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.

Nutrition Facts : Calories 145.7, Fat 0.2, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 33, Fiber 4.2, Sugar 1.5, Protein 3.8

PESTO MASHED POTATOES



Pesto Mashed Potatoes image

Rich and creamy mashed potatoes get a pop of flavor with a swirl of pesto just before serving. These Pesto Mashed Red Potatoes are a fabulous way to amp up Thanksgiving dinner or dinner on a Tuesday night. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

4-1/2 pounds red potatoes, cut into 1-inch pieces
6 tablespoons butter, cubed
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 to 1-1/3 cups heavy whipping cream, warmed
1/3 cup prepared pesto
1/4 cup extra virgin olive oil

Steps:

  • Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

Nutrition Facts : Calories 307 calories, Fat 20g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

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