Pesto Mashed Potatoes

Though we honestly don't eat them that often, we *love* our smashed potatoes around here. Our favorite way is with loads of caramelized onions. yum!

However, we came across this recipe this summer and thought we should share. It's very tasty! We made it with our homemade pesto...yum!! : )

Pesto Mashed Potatoes
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Turbo Classics

2 1/2 pounds small red skinned potatoes

Coarse salt

1 cup chicken broth (we didn't need 1 full cup)

1 cup prepared store bought pesto (again...use your own homemade!)
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. (you can also freeze this!)

I don't have a picture of this dish right now, but I found this great one on someone else's blog. http://images.google.com/imgres?imgurl=http://farm2.static.flickr.com/1171/1201969131_a906b2684c.jpg&imgrefurl=http://urbandrivel.blogspot.com/2007_03_01_archive.html&h=375&w=500&sz=82&hl=en&start=15&um=1&usg=__YefayrtIaFPpZZi6G7KnyKIeIC8=&tbnid=rRA_HYoaqsez0M:&tbnh=98&tbnw=130&prev=/images%3Fq%3Dpesto%2Bmashed%2Bpotatoes%26um%3D1%26hl%3Den%26rlz%3D1G1GGLQ_ENUS275%26sa%3DN%26ie%3DUTF-8

Pesto

Pesto

1 1/2 T walnuts

1 1/2 T pignolis (pine nuts), toasted

5 diced garlic cloves

2 1/2 cups fresh basil leaves, packed

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

3/4 cups good olive oil

1/2 cup freshly grated Parmesan

*Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Makes 2 cups

***While looking for pesto recipes, I found this tip. I have *not* tried it, but many on the board had and said it works.

To keep this summer goodness for winter use, spoon your pesto into a freezer container, leaving some head room. Cover top of pesto with olive oil, cover container and freeze. Defrost in fridge to use. After each use, make sure the top of the pesto is covered with olive oil, or it will turn black (like an avocado). It will keep in the fridge about a week.