Traditional recipes

Yummy pesto mashed potato recipe

Yummy pesto mashed potato recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • 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.

Recently viewed

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!

Cancel Review

15 Burgers to Drool Over For 4th Of July And Beyond

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!

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!


  • 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


  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.


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 »

Never miss a new recipe

Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.)


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).


  1. Barnett

    In my opinion, it is error.

  2. Machakw

    In my opinion you commit an error. Write to me in PM, we will discuss.

  3. Bundy

    it does not happen More exactly

  4. Burl

    What a good topic

  5. Cosmo

    Follow the pulse of the blogosphere on Yandex Blogs? It turns out that Tatiana's day is coming soon.

  6. Adhamh

    I wish to speak with you, I have something to say.

Write a message