Mashed Potatoes With Pesto And Whipped Cream
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Put the potatoes in a large saucepan and add enough cold water to cover
3
Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes
4
Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form
5
Set aside
6
Drain the potatoes
7
Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl
8
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)
9
Fold in the whipped cream and pesto
10
Season with salt and pepper