Mashed Potatoes with Pesto and Whipped Cream

Total Time:
55 min
Prep:
5 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 pounds medium russet potatoes
  • Kosher salt
  • 1/2 cup heavy cream
  • 1 cup whole milk, warmed
  • 1/2 to 1 stick unsalted butter, at room temperature
  • 1/2 cup pesto
  • Freshly ground black pepper
Directions
Watch how to make this recipe.
  • Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.

  • Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside.

  • Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.

  • Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper.


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    This recipe is featured in:

    The Kitchen