I’m all about the side dishes during holiday meals. Stuffing and Scalloped Potatoes? Check. Carrot Casserole? Check. Green Beans? Check. And now these Pesto Mashed Potatoes? Yes! Load up my plate!
How to Make Creamy Mashed Potatoes
This recipe’s base is my all time favorite Creamy Mashed Potatoes recipe. These mashed potatoes are so creamy because we add in cream cheese – that’s the secret ingredient!
INGREDIENTS
2.5 pounds Yukon Gold potatoes1/2 cup butter (softened)3 oz. cream cheese1/4 cup milk1/2 teaspoon black pepperPinch of salt
Peel potatoes and then cut them up into equal size pieces. Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for 30 minutes, or until a fork easily slides through the potatoes. Drain. Put the potatoes back into the pot (no need to dirty extra dishes) and place on the burner on low heat. Mash with a spoon or potato masher. Add butter, cream cheese, milk, salt and pepper and mix until creamy.
How to Make Basil Pesto
Now we’re going to make our basil pesto to stir into the potatoes. Here’s the ingredients you need:
1 cup of fresh basil leaves1/4 cup Parmesan cheese3 Tablespoons olive oil1 clove garlic1 Tablespoon pine nuts (+ additional for garnish)Pinch of salt
Add basil, Parmesan cheese, olive oil, garlic, pine nuts and salt in a food processor. Blend until it’s smooth. (PS. Want to make parsley pesto instead?) Now take the basil pesto and add it into the potatoes and stir until it’s combined. And just like that you have a creamy bowl of Pesto Mashed Potatoes, ready for your family to devour! I hope you enjoy these Pesto Mashed Potatoes as a mix up on the traditional mashed potatoes recipe. Don’t forget, if you have leftovers (I doubt it!) you can freeze mashed potatoes. Enjoy! Pin for later:
