2 lbs russet potatoes, peeled and cut into 1 inch pieces
1 1/2 TBSP unsalted butter
1/3 cup heavy cream
1 tsp kosher salt
1/4 tsp ground black pepper
PESTO:
2 cups fresh basil leaves
1/4 tsp garlic powder
1/4 cup pine nuts
1/4 cup freshly ground Parmesan
1/4 cup olive oil
DIRECTIONS
Place potatoes in a medium size pot and cover with cool water. Boil over medium-high heat until tender, about 20 minutes.
Drain the potatoes and set aside.
Place potatoes, butter, salt and pepper in a mixing bowl and mash with a potato masher until butter is melted and potato lumps remain. Pour in the heavy cream and stir until combined.
MAKE THE PESTO: Add the basil, garlic, and pine nuts to a food processor and blend into a paste. Transfer to a bowl and mix in the olive oil and Parmesan.
Add the pesto to the mashed potatoes and stir to combine.
11 people Yepped this recipe
Print Recipe
