mashed potatoes with pesto

From How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

Cookbook

Author(s): Mark Bittman, Alan Witschonke

Page 342

Course: Sides

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1 reviews, average rating 5.0 / 5

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Queezle_Sister

15 years ago

★ ★ ★ ★ ★ 5/5

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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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