Recipe

Super Quick And Yummy Pesto Mashed Potatoes Recipe

	Shepherdrescue / All my dishes 1 year, 2 months ago From Rachel Ray, delicious, delightful, quick and easy, and easy on the calories as well! A real YUMMO side dish, even if you aren't a fan of hers. Prep:5m Cook:15m Servings:4	Shepherdres
	creamy

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Ingredients

2 1/2 pounds small similar sized red skinned potatoes so they will cook at the same time and no cutting required

Coarse salt - I use kosher

1 cup stock or chicken broth ( If you are vegetarian use vegetable stock)

1 cup store bought pesto from the refrigerated section

1 or more cloves garlic to taste (optional)

Directions

Wash the potatoes and place in a large pot of water. If any are larger, cut to similar size as rest so they cook evenly.

When water boils, add salt and any additional garlic cloves and cook until tender, about 10 to 12 minutes.

When done, drain, and return to hot pot. Let them steam off excess water until steam subsides.

Add broth or stock and lightly smash, there will be more mashing in a minute. Make sure you get any additional garlic cloves really well mashed up though.

Add the pesto, and smash to desired consistency. It actually tastes better somewhat lumpy. (I'm extra good at leaving in the lumps!)

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