I’ve never met a bowl of mashed potatoes I didn’t like and Pesto Swirl Mashed Potatoes are proof that not all mashed potatoes need to be smothered in gravy. These zesty and herbaceous potatoes need nothing more than a side of your favourite roasted meat.
A simple recipe that brings life to an everyday side dish and the pesto can be made ahead of time and simply swirled in at the last minute. Like so many people I am prone to making the same things time and time again. Mashed potatoes are a good example of this behaviour. Boil, mash, add butter, a little milk, salt and pepper. The same thing over and over and at times it’s out of convenience, or time pressures and sometimes because my brain needs a rest from thinking of food (who am I kidding, it never stops thinking of food). Whatever your reason, let this recipe pull you out of that rut for a brightened up bowl of everyones favourite side.
I love this Pesto Swirl Mashed Potato recipe because the basil pesto gives mashed potatoes a fresh and bright makeover. The toasted pine nuts add a little crunchy texture that tells your palette it’s not eating just any mashed potatoes. Enjoy!
Recipe Source:Â Compelled To Cook
- 1 1/2 cups fresh basil leaves
- 1/2 cup pine nuts divided
- 1/4 cup Parmesan cheese freshly grated
- 2 cloves fresh garlic
- 1/4 tsp kosher salt
- juice of 1/2 a lemon
- 1/3 cup extra virgin olive oil
- 3 pounds white potatoes such as russets peeled and cut into 2" chunks
- 1/4 cup unsalted butter at room temperature
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 cup milk
- Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
- Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
The basil pesto can easily be prepared while the potatoes are cooking.
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