Recipe courtesy of Rachael Ray
Episode: Turbo Classics
Save Recipe Print
20 min
5 min
4 servings



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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:


Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Pesto Lasagna

Recipe courtesy of Aida Mollenkamp

Scalloped Potatoes and Country Ham

Recipe courtesy of Damaris Phillips

Mashed Potatoes with Pesto and Whipped Cream

Recipe courtesy of The Kitchen

Bison Tenderloin with Piquillo Pepper Pesto and Tapenade Mashed Potatoes

Recipe courtesy of Bobby Flay

Pesto Crushed Potatoes

Recipe courtesy of Michael Chiarello

Roasted Pesto Potatoes

Recipe courtesy of Food Network Kitchen

Smashed Pesto Potatoes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.