mashed potatoes with pesto

Page 342

| Course Type: Sides

(1 review)

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Recipe Review

Like most Bittman recipes, this mashed potato recipe includes the basic technique, advise about potato varieties, mashing or ricing, and then it offers a range of variations. I thawed a bag of last summer's pesto, used red-skinned new potatoes (unpeeled), nonfat milk, and a lot of pesto. This resulted in a wonderfully flavored slightly green (with bits of red skin) potato.

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