Best 6 Yummy Pesto Mashed Potatoes Recipes

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Pesto mashed potatoes are a flavorful and delicious dish that can be enjoyed as a side dish or as a main course. Made with fresh herbs, garlic, and olive oil, pesto adds a vibrant and aromatic flavor to mashed potatoes. This dish is easy to prepare and can be tailored to your own taste preferences. Whether you like your potatoes creamy or chunky, garlic-forward or herb-heavy, there's a pesto mashed potato recipe out there for you.

Let's cook with our recipes!

MASHED POTATOES SWIRLED WITH PESTO



Mashed Potatoes Swirled With Pesto image

Here's a twist on the common mashed potato recipe.The pesto is gently folded in to streak the potatoes.This would be fun for St. Patty's Day!

Provided by Rita1652

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs potatoes, peeled and cubed
1/2-3/4 cup milk
6 tablespoons butter, room temperature
1 teaspoon salt
1 teaspoon pepper
2 tablespoons pesto sauce (Pesto or your favorite store bought)
basil, garnish
pine nuts, garnish

Steps:

  • Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
  • Drain potatoes.
  • Mash potatoes in a large mixing bowl until no lumps remain.
  • Add butter and milk, salt, and pepper mashing in to blend together.
  • Fold in pesto very lightly just to streak the potatoes.
  • Garnish with pine nut and basil.

Nutrition Facts : Calories 290.5, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 493.1, Carbohydrate 40.8, Fiber 5.1, Sugar 1.8, Protein 5.4

PESTO MASHED POTATOES



Pesto Mashed Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

2 1/2 pounds small red skinned potatoes
Coarse salt
1 cup stock or chicken broth
1 cup prepared store bought pesto

Steps:

  • Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  • Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

ULTIMATE MASHED POTATOES RECIPE BY TASTY



Ultimate Mashed Potatoes Recipe by Tasty image

Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 8

2 lb yukon gold potato
½ cup whole milk
½ cup heavy cream
8 cloves garlic, crushed
½ cup unsalted butter, cubed, cold
2 teaspoons kosher salt
freshly ground black pepper, to taste
chive, finely chopped, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
  • Cut the potatoes into 1-inch (2 cm) cubes.
  • Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
  • In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
  • Remove the pot from the heat and strain the cream through a fine mesh sieve.
  • Drain the potatoes in a colander and transfer back to the pot.
  • Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the cubed cold butter and salt. Stir to combine.
  • Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
  • Top with freshly ground black pepper and sprinkle with chives and serve.
  • Enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams

CREAMIEST MASHED POTATOES RECIPE BY TASTY



Creamiest Mashed Potatoes Recipe by Tasty image

Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy

Provided by Betsy Carter

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 lb yukon gold potato
2 teaspoons kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, melted
1 cup heavy cream
2 sprigs fresh rosemary
1 head garlic, crushed
butter, for serving
freshly ground black pepper, to taste
chive, finely chopped, for serving
gravy, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  • Dice the potatoes into 1-inch (2-cm) cubes.
  • Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
  • Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
  • Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the melted butter and stir to incorporate, then season with salt to taste.
  • In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
  • Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  • Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

ASIAGO-PESTO MASHED POTATOES



Asiago-Pesto Mashed Potatoes image

Restaurant-menu potatoes are ready in just 15 minutes. Come and get 'em!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 7

2 1/2 cups milk
1 1/2 cups water
1/4 cup margarine or butter
1 pouch (4.7 oz) Betty Crocker™ homestyle creamy butter or roasted garlic mashed potatoes
3/4 cup shredded Asiago cheese (3 oz)
2 tablespoons basil pesto
2 tablespoons chopped red bell pepper, if desired

Steps:

  • In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.
  • Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 1 1/2 g

Tips:

  • Use fresh herbs: Fresh herbs, such as basil, parsley, and cilantro, will give your pesto mashed potatoes the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't overcook the potatoes: Overcooked potatoes will be mushy and won't hold their shape well. Cook the potatoes until they are tender but still firm.
  • Use a good quality olive oil: The olive oil you use in your pesto will make a big difference in the flavor of your mashed potatoes. Use a good quality extra virgin olive oil for the best results.
  • Season to taste: Be sure to season your mashed potatoes with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Serve immediately: Pesto mashed potatoes are best served immediately after they are made. They can be reheated, but they may not be as good as when they are first made.

Conclusion:

Pesto mashed potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a few simple tips, you can make pesto mashed potatoes that are sure to impress your family and friends.

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