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Yummy pesto mashed potato recipe

Yummy pesto mashed potato recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

There are so many types of pesto available now; choose basil, sundried tomato, coriander or porcini pesto - depending on the main dish. By simply adding one tablespoon of pesto to boiled potatoes then mashing, it adds a delicious alternative with a hint of colour to the usual mash....and guess what.....the kids just love it too! You could also add some sundried tomatoes and top with a little grated Cheddar and black pepper.

79 people made this

IngredientsServes: 4

  • 4 potatoes (or enough for a side dish for 2 adults and 2 small children)
  • a knob of butter
  • a dash of milk
  • 1 tablespoon of pesto

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender; about 10 minutes.
  2. Drain, and mash with butter and milk to your desired consistency. Mix in pesto, and serve.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (40)

Forgive me if Im wrong but isnt one of the ingrediants for pesto pine nuts?? Therefore this recipe is not nut free-17 Aug 2008

delicious and so easy!-03 Aug 2011

by Chef_Arikarr

Very enjoyable. Just be careful not to let the strength of the pesto you choose overtake that of the mash.-07 Jul 2010


Rocket and Basil Pesto

This quick and easy, slimming friendly Rocket and Basil Pesto is perfect to serve with all sorts of food – and low in Points and calories too!

Also in these categories:

Easy Peasy

Nutrition Per Serving

  • Calories 151
  • Carbs 7g
  • Protein 17g
  • Fat 6g
  • Saturates 1g
  • Sugars 3g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This gorgeous green and vibrant Rocket and Basil Pesto is really tasty – even if we do say so ourselves! It livens up a multitude of foods with its fresh and savoury flavour meat, fish, vegetables, pasta…you name it, there’s not much that can’t be improved by a dollop of Rocket and Basil Pesto!

Even better, Rocket and Basil Pesto is suuuuper easy to make. There’s only one step!

You can use the Rocket and Basil Pesto with our Creamy Mashed Potatoes, just stir a tablespoon of the pesto into your mash to infuse the flavour. Or why not use our pesto recipe to pimp up our Cheesy Garlic Bread? Simply spread on a tablespoon or so before cooking to give it that pesto kick!


How To Make Loaded Mashed Potatoes Appetizer

Preheat oven to 375 degrees. Spray 2 mini muffin pans (or use 1 pan twice) with cooking spray.

Stir together the mashed potatoes, egg 3/4 cup cheddar cheese, and 2 tablespoons chopped bacon. Using a spoon, scoop potato mixture into cups, packing the potatoes down into each cup. Bake for 30-35 minutes or until golden brown and crisp around the edges.

Remove pan from the oven, top the potato mixture with the remaining 1/4 cup cheddar cheese and return to the oven for 3 more minutes.

Remove pan from the oven and transfer to a rack. Let potatoes cool for 5 minutes.

Using a knife or mini metal spatula, transfer the potato cups to a serving dish and top a dollop of sour cream the remaining tablespoon of chopped bacon. Serve immediately.


How To Make Cream Cheese Mashed Potatoes

  1. Wash and then cut the red potatoes into quarters
  2. Bring the the potatoes to a boil in a large pot of water on the stove
  3. Turn the heat down to a simmer and then simmer until they are tender, which will take about 10-20 minutes
  4. Drain the water and return the potatoes to the pot
  5. Place the pot on medium heat for about a minute to dry out the potatoes
  6. Remove the pot of potatoes from the stove
  7. Add the garlic, ricotta cheese, cream cheese, and Parmesan cheese to the cooking pot
  8. Mash the potatoes to your desired texture and stir until the ingredients are fully mixed
  9. Add salt & pepper to your liking and then give the potatoes another good mix
  10. Garnish with green onions or fresh rosemary, optional

  1. Cook pasta to al dente according to package directions. Drain.
  2. In a separate pot bring potatoes and water to a boil. Season with salt. Cook 15 minutes or until tender.
  3. Four minutes prior to being cooked through, add in the green beans. Drain and add to the pasta.
  4. Toss with pesto, and serve immediately. Garnish each bowl with grated Parmesan.

Donna 3 years ago

Tried this dish a few days ago. Delicious. Great on a hot day.

Donna 3 years ago

Tried this dish a few days ago. Delicious. Great on a hot day.

Adam 2 years ago

Made this dish last night and my wife went crazy for it!

Adam 2 years ago

Made this dish last night and my wife went crazy for it!

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Skinny on Weight Watchers Creamy Low Calorie Mashed Potatoes

This is my go to recipe for creamy low calorie mashed potatoes, which can be modified tons of ways.

You can use reduced-fat milk, buttermilk or part milk and part non-fat Greek yogurt (my favorite), whatever you prefer.

Enjoy them plain, or add herbs or horseradish.

According to my calculations, each serving has about 153 calories and:

5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

WW Low-Calorie Creamy Mashed Potatoes Recipe Variations:

Cauliflower Mashed Potatoes: Substitute 1 medium head mashed potatoes for 1/2 the potatoes

Celery Root and Mashed Potatoes: Substitute 1 pound trimmed, peeled celery root, cut into 1/2-inch pieced for 1 pound of the potatoes. (*3 SmartPoints)

Horseradish Mashed Potatoes: Prepare the potatoes as directed, stirring 2 tablespoons drained prepared white horseradish into potatoes with the milk and olive oil.

Spinach: Stir in 1 cup well drained steamed chopped spinach into the potatoes with the milk and olive oil.

Other Yummy Additions for your Creamy Mashed Potatoes: Fresh chopped herbs (parsley, chives, rosemary). chopped scallions, pesto, grated parmesan, roasted garlic

Preparing to boil potatoes

If you’ve made these low-calorie mashed potatoes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Arugula Walnut Pesto

  • Author: Cookie and Kate
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 2 cups 1 x
  • Category: Sauce
  • Method: Food processor
  • Cuisine: Italian
  • Diet: Vegetarian

This recipe yields enough pesto to toss with pasta for 6 to 8 people. Feel free to double the recipe if you really want to make it in bulk. I live alone so this is plenty of pesto for me!

Ingredients

  • 4 cups packed fresh arugula (thick stems removed if not using baby arugula)
  • 1 cup walnut halves
  • 1 cup freshly grated Parmesan cheese
  • 1 cup extra-virgin olive oil
  • 12 garlic cloves, unpeeled
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • ½ to 1 full lemon, squeezed

Instructions

  1. Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.
  2. Over medium high heat, toast the walnuts until fragrant, about three to five minutes.
  3. In a food processor, combine the arugula, salt, walnuts and all the garlic.
  4. Pulse while drizzling in the olive oil.
  5. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.

Notes

Adapted from Simply Recipes.
Change it up: Substitute basil for the arugula, or pecans or almonds for the walnuts.

▸ Nutrition Information

Note on freezing pesto: Some instructions on freezing pesto suggest that you leave out the parmesan altogether, and add fresh parmesan to your pasta when you’re ready to eat it. I haven’t had any problems with my frozen pesto, which includes the parmesan, but I thought I’d throw the suggestion out there.

By Kathryne Taylor

Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
More about Cookie and Kate »

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Variations

6–8 Yukon Gold potatoes (about 2 inches in diameter)

2 tablespoons extra virgin olive oil

3 cloves (2 teaspoons) of garlic minced

  1. Preheat oven to 400°F and spray muffin tin with nonstick cooking spray.
  2. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends.
  3. In a small sauce pan heat olive oil and garlic on medium heat until garlic is fragrant (approximately 2 minutes).
  4. Remove from heat.
  5. In a mixing bowl, combine sliced potatoes, garlic olive oil, pepper and sea salt.
  6. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin.
  7. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

Nutritional analysis per serving:

Calories: 81, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 101mg, Potassium: 319mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 0.5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 8%, Calcium: 1%, Iron: 4%


Reformed Eve from USA on February 15, 2020:

These pictures made me so hungry! I need potatoes. stat! Thanks for the great article!

Claudia Mitchell (author) on December 08, 2019:

Thanks Glenn! They are definitely a main item in our house. I was at a wedding a couple of months ago and they had an entire mashed potato bar that was a huge hit.

Glenn Stok from Long Island, NY on December 07, 2019:

I always thought of mashed potatoes as a side dish, but you enlightened me Claudia. Now I know I can make something that works as the main entree. You gave me a lot of delicious options in this article that I look forward to trying.

Claudia Mitchell (author) on December 06, 2019:

Thanks Peggy. Spargel is one of my favorites and I don&apost often find it here. Glad you enjoyed the article.

Peggy Woods from Houston, Texas on December 06, 2019:

When I saw the white asparagus near the bottom of this article, it reminded me of my trip to Germany many years ago in the spring. Spargel (asparagus) was in season. One of the ways the white asparagus was served in a restaurant was with potato. You certainly came up with a great number of ideas for topping potatoes!

Claudia Mitchell (author) on December 06, 2019:

Thank you Jill. I agree that they are the best and they are also so easy to change up depending on what you combine them with. Hope you had a nice Thanksgiving.

Claudia Mitchell (author) on December 06, 2019:

Yum, I love potato skins with bbq pork. That sounds good. Thanks for reading!

Claudia Mitchell (author) on December 06, 2019:

Thanks Liz. I do love sausage and mash. I had it when I visited London. Restaurants around here are also featuring stepped up mashed potatoes.


Watch the video: Σπαγγέτι Αglio e Οlio. Άκης Πετρετζίκης (July 2022).


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