1 kg baking potatoes, peeled & quartered 2 lb
175 ml hot milk 3/4 cup
90 ml basil pesto, homemade or purchased 6 tbsp
45 ml parmesan cheese, grated 3 tbsp
2 ml salt 1/2 tsp
.5 ml pepper 1/8 tsp
Place potatoes in large saucepan and add enough cold water to cover. Bring to boil, reduce heat, cover and cook 15 to 20 minutes, or until tender; drain.
Return hot potatoes to pan. Mash with potato masher until smooth. Gradually add milk, mashing potatoes until fluffy. Stir in pesto, parmesan cheese, salt and pepper.
Variation: Divide mashed potatoes in half and stir sun-dried tomato pesto in one half and basil pesto into the other half. Serve side by side.
Serves 4