Pesto Mashed Potatoes

Name: Pesto Mashed Potatoes
Ingredients: Pesto:; 1 1/2 cups loosely packed fresh basil leaves; 1/2 cup chopped fresh parsley; 1/4 cup fat-free, less-sodium chicken broth; 2 1/2 tablespoons extra-virgin olive oil; Potatoes:; 2 1/2 pounds cubed peeled baking potato; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/2 cup 2% reduced-fat milk; 1/2 cup fat-free, less-sodium chicken broth; 3/4 teaspoon salt; 1/2 teaspoon black pepper

12 ingredients

3 steps

Ingredients

Pesto:
1 1/2 cups loosely packed fresh basil leaves
1/2 cup chopped fresh parsley
1/4 cup fat-free, less-sodium chicken broth
2 1/2 tablespoons extra-virgin olive oil
Potatoes:
2 1/2 pounds cubed peeled baking potato
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup 2% reduced-fat milk
1/2 cup fat-free, less-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper

Directions

1

To prepare pesto, combine first 4 ingredients in a blender; process until smooth, scraping sides.
2

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
3

Drain and return potato to pan. Add cheese and remaining ingredients; mash to desired consistency. Cook potato mixture 2 minutes or until thoroughly heated, stirring constantly. Drizzle each serving with 1 tablespoon pesto.