I wish potatoes were their own food group. I know that I talk about the desire to lose weight, but I love carbs. I really do. When I decided this week on the blog would be dedicated to basil, I really wanted to showcase my favorite vegetable. I made pesto from scratch using basil from my garden and then mixed in into some homemade mashed potatoes. They are delicious! They’re also my favorite color. It’s a win, win.
Recipe: Basil Pesto Mashed Potatoes
What You Need:
- 1 & 1/2 lb. russet potatoes
- 3 cups fresh basil leaves, lightly packed
- 1/3 cup pine nuts
- 1/2 cup mozzarella cheese
- 1/2 cup olive oil
- 1/2 cup milk
What To Do
1. Make the pesto. Combine the basil, nuts, cheese, and olive oil in a food processor. Pulse until the mixture is smooth, about 5 minutes.
- 2. Bring water to a boil in a large pot.
3. While the water is heating, peel your potatoes. Cut them into quarters and add to the boiling water when it is ready.
4. Cook the potatoes until they are soft, about 15 minutes.
5. Drain the water from the pot. Put both the potatoes and the pesto in a large stand mixer. Combine until the potatoes are smooth and the pesto is well incorporated.