Show: 30 Minute MealsEpisode: Turbo Classics
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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.
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By BossyJocey
California, 32
on January 06, 2011
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I made the recipe as it was listed and it turned out really tasty. Very simple and easy to make and it didn't require any butter or cream! Definitely a nice way to change up mashed potatoes! Paired well with RR's Garlic Roast Chicken with Rosemary and Lemon!
By eafuhrman
Fort Wayne, IN
on July 14, 2010
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I could not believe how much of a difference pesto could make! I didn't like real mashed potatoes until now. Thanks Rachael!
By c_bush7374_11341343
Ewing, NJ
on October 24, 2009
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my husband loved these...i altered the recipe slightly by mashing the potatoes w/a little stock and sour cream to make them creamier, then added just 2 heaping 2tbsp. of pesto -- i also chopped some marinated artichoke hearts which really made it delicious -- lastly don't forget to season w/salt & ground pepper!
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