0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Total: |
1 hr 10 min |
| Active: |
25 min |
| Yield: |
6 servings |
Ingredients
- 2 pounds medium russet potatoes
- Kosher salt
- 1/2 cup heavy cream
- 1 cup whole milk, warmed
- 1/2 to 1 stick unsalted butter, at room temperature
- 1/2 cup pesto
- Freshly ground black pepper
Instructions
- Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
- Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside.
- Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
- Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
391 |
| Total Fat |
27 g |
| Saturated Fat |
14 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
6 g |
| Cholesterol |
63 mg |
| Sodium |
580 mg |