Recipe courtesy Food Network Magazine
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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.
Photograph by Andrew Purcell
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Photo: Smashed Pesto Potatoes Recipe
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By davejostef
Port Orchard, WA
on April 26, 2013
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Wow!!! Talk about GOOD! I used unpeeled (well, scrubbed red potatoes since that's what I had on hand. Follow the other ingredients to a tee and it was DELISH!! Make LOTS as leftovers reheat well. Don't skip that sour cream on top. It's the best!
By dmj120
on February 27, 2013
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Outstanding recipe. Very tasty, but I did add some extra butter (doubled it.
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