Pesto Mashed Potatoes - Innit

Ingredients

6 Servings

Produce

  • Fresh Basil Leaves 4

  • Russet Potatoes 4

Dairy & Eggs

  • Unsalted Butter 1/4 cup

  • Heavy Cream 1 cup

  • Parmigiano Reggiano Cheese 1/4 cup

Packaged Products

  • Pesto 7/12 cup

Preparation

  1. Prep & Boil Potatoes

    Prepare potatoes. Boil potatoes in salted water for 12 minutes or until soft. Strain.

    • 4, peeled, largely diced Russet Potatoes
    • gram Kosher Salt
  2. Mash The Potatoes

    Using a hand blender, mash the potatoes. Whip in the cream & butter. Once smooth, add in pesto & parmesan.

    • 1 cup Heavy Cream
    • 1/4 cup Unsalted Butter
    • 1/2 cup Pesto
    • 1/4 cup, grated Parmigiano Reggiano Cheese
    • gram, to taste Kosher Salt
  3. Garnish & Serve

    Garnish mashed potatoes with pesto, basil, grated parmesan. Drizzle with extra virgin olive oil.

    • 1 tablespoon Pesto
    • 4, hand torn Fresh Basil Leaves
    • gram, to taste Parmigiano Reggiano Cheese
    • gram, to taste Extra Virgin Olive Oil

Nutrition

  Amount per
serving
Daily value percentage
Calories 330 kcal  
Total Fat 23.0 g 29%
Total Saturated Fat 12.0 g 60%
Unsaturated Fat 11 g  
Cholesterol 45 mg 16%
Sodium 230 mg 10%
Total Carbohydrate 21 g 8%
Fiber Total Dietary 2 g 6%
Sugars Total 3 g  
Good Source: Protein 7 g 14%
Vitamin C 6 mg 6%
Good Source: Calcium 171 mg 15%
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By Innit Culinary Team