Pesto Mashed Potatoes

Pesto Mashed Potatoes are the perfect spin on typical Thanksgiving mashed potatoes. These ultra creamy mashed potatoes are silky-smooth and packed with the most delicious pesto flavor.

Course Side Dish

Cuisine American

Keyword mashed potatoes, creamy mashed potatoes, pesto mashed potatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 237kcal

Author Nicole

Cost $8

Equipment

stock pot
Ricer
Hand mixer

Ingredients

2 lbs russet potatoes, peeled and cut into 1 1/2-inch pieces
1/2 cup heavy cream
1/2 tsp kosher salt
7 oz basil pesto

Instructions

Add potatoes to a large pot. Fill with cold water. Make sure the water covers the potatoes completely. Season with salt. Bring the potatoes to a rolling boil. Continue to boil until the potatoes are fork-tender, about 18-20 minutes.
Drain potatoes in a colander. Let them dry for a few minutes. While the potatoes are still hot, and working in batches, pass the potatoes through a ricer and back into the pot you cooked the potatoes in.
Once all the potatoes are riced, add the heavy cream, salt, and half of the pesto. Use a hand mixer to mix the potatoes just until they are whipped and all the ingredients are incorporated. Season to taste with salt and black pepper.
Just before serving, while the potatoes are hot. Fold in the rest of the pesto so there are ribbons of pesto throughout the potatoes.

Notes

If you like your potatoes are the thinner side, add another 1/4 cup of heavy cream.

If you want to make these potatoes ahead of time, make them up until you swirl the pesto in. Cool and store in an airtight container or in the pot you made the potatoes in. When you're ready to serve, gently re-heat the potatoes over a medium-low heat, stir every minute or so until they are hot. Fold in the pesto as instructed.

Nutrition