Pesto Smashed Potatoes Recipes
MASHED POTATOES WITH SPINACH PESTO
Spinach, garlic, and vegetable stock give this bright green dish as much flavor as it has color!
Provided by Traci
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 58.3 g, Cholesterol 8.8 mg, Fat 6.4 g, Fiber 7.1 g, Protein 11.9 g, SaturatedFat 2.2 g, Sodium 368.3 mg, Sugar 4.7 g
PESTO MASHED POTATOES
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
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.
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 MASHED POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
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.
PESTO MASHED POTATOES
This is from Rachel Ray. Tasty and yummy twist on mashed potatoes. This recipe calls for red potatoes and you can make your own pesto or use store bought.
Provided by E.A.4957
Categories < 30 Mins
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 4
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 and smash the potatoes up.
- Add pesto and smash to desired consistency. Serve while hot.
Nutrition Facts : Calories 228.1, Fat 0.6, SaturatedFat 0.2, Sodium 498.5, Carbohydrate 49.8, Fiber 6.2, Sugar 2.4, Protein 6.9
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- Place potatoes in a medium size pan, cover with water and bring to a boil. Let the potatoes boil until they are fork tender, approximately 15 minutes (The more tender they are the easier they are to smash)
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- Preheat oven to 450°F. Add potatoes to a large saucepan, and cover with cold water. Bring to a boil over medium-high. Reduce heat to medium-low, and cook until almost tender when pierced with a fork, 12 to 15 minutes. Drain potatoes, and spread on a large baking sheet. Using a flat-bottomed cup, gently press potatoes until they begin to crack, being careful not to fully break apart (it’s okay if some do).
- Pour 1/3 cup of the olive oil over potatoes, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Toss to evenly coat, and spread in a single layer. Bake in preheated oven until crispy and browned, 25 to 30 minutes, flipping halfway through.
- Meanwhile, chop 2 ounces of the cheese into chunks. Add to bowl of a food processor with 1/4 cup of the pine nuts. Pulse until finely chopped, about 5 pulses. Add 3 cups of the basil leaves, and pulse until finely chopped, about 8 pulses. Add lemon juice, and remaining 1 teaspoon salt and 1/4 teaspoon pepper. With processor running, drizzle in remaining 1/3 cup olive oil, and process until smooth and emulsified, about 1 minute.
- Transfer potatoes to a serving platter, and dollop with pesto. Shave remaining cheese over potatoes. Garnish with remaining 1/2 cup basil leaves and 1 tablespoon toasted pine nuts. Serve immediately.
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5/5 (35)Total Time 1 hrCategory Appetizer, SideCalories 274 per serving
- Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
- In the meantime, prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) a little at at time until a thick paste is formed. If trying to reduce fat, thin the sauce with water instead of additional oil. I like adding a little water to mine to make it more of a pourable sauce, but this is optional.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing/bite. Transfer to a small serving dish and set aside.
- Preheat oven to 450 degrees F (232 C) and line a baking sheet with parchment paper. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut in half and then smash so they are still "bite size."
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