| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
Instructions
- Bring 1 1/2 pounds new potatoes to a boil in a pot of salted water. Cook until tender, about 20 minutes; drain. Melt 3 tablespoons butter and 1/4 cup milk in the same pot; add 3 tablespoons pesto and the potatoes. Lightly smash with a potato masher. Top with fresh ricotta or sour cream.
Reviews
delicious – added the sour cream and mixed in before serving.
Wow!!! Talk about GOOD! I used unpeeled (well, scrubbed red potatoes since that’s what I had on hand. Follow the other ingredients to a tee and it was DELISH!! Make LOTS as leftovers reheat well. Don’t skip that sour cream on top. It’s the best!
Outstanding recipe. Very tasty, but I did add some extra butter (doubled it.