Feb 8, 2010

Fluffy Pesto Mashed Potatoes

Pesto Mashed Potatoes



I think I might have created a whole new favorite side dish to go along with fish. At least for my family, that is. It hit all the right spots and we loved every single bite. They’re creamy mashed potatoes, seasoned with a hint of subtle tasting (homemade) pesto rosso, combined with soft leeks and finished off with loads of Parmesan cheese. Need I say more?





Ingredients:

1 pound potatoes
2 garlic cloves
2 tbsp pesto rosso
2 big leeks
1 oz butter
1/2 a cup of milk
4 oz parmesan cheese
pepper
salt



Directions:

*this was a recipe for two.

Peel, wash and dice 1 pound potatoes.

Pesto Mashed Potatoes



Boil them in lightly salted water until tender. This will take about 20 to 25 minutes, depending on how big you cut the potatoes.

Pesto Mashed Potatoes



Slice, wash and finely chop the white and light green part of your leeks. I love the subtle flavor of leeks., but then again I love everything that even remotely tastes, smells or looks like an onion. I so need a 12-stepper.

Pesto Mashed Potatoes



As soon as you potatoes are almost done it’s time fix the vegetables. Heat 1 oz butter and sauté the leeks, over low heat, until soft. For 4 to 6 minutes, they should still have a bite to them.

Pesto Mashed Potatoes



While your leeks are on the stove, pour the milk in a sauce pan and add a generous amount of black pepper.

Pesto Mashed Potatoes



Grate the garlic and add it to the milk along with 2 tbsp pesto rosso. You can also use pesto Verde (green pesto) for this.

Pesto Mashed Potatoes



Combine the ingredients and slowly heat the milk, do not let it boil! This will really get the flavors going. I totally realize the whisk is way too big for the job, but just look at it! It’s so cheerful!

Pesto Mashed Potatoes



I bought the real deal for this—if I’m gonna cough up 15 euro’s for a teeny tiny piece of codfish, you betcha I want the entire meal to taste like a million bucks—but don’t let me stop you from using store-bought grated Parmesan. I used roughly 4 oz.

Pesto Mashed Potatoes



I really wanted to make them taters fluffy, so I went overboard and used my potato ricer for the job.

Pesto Mashed Potatoes



And kept going ‘til I ended up with a huge pile of potatoes looking like rice. Would that be why they call it a ricer?

Pesto Mashed Potatoes



Stir in the leeks, pour in the hot pesto milk and add the grated Parmesan. Combine everything and check the seasoning.

Pesto Mashed Potatoes



I can’t begin to tell you how incredibly flavorful this was. I served it with a simple pan-fried codfish and white sauce. It was amazing. Amazing, I tell you!

Pesto Mashed Potatoes

Thanks for letting me rave a little!

Fluffy Pesto Mashed Potatoes
Ingredients
  • 1 pound potatoes
    2 garlic cloves
    2 tbsp pesto rosso (recipe in website)
    2 big leeks
    1 oz butter
    1/2 a cup of milk
    4 oz parmesan cheese
    pepper
    salt
Directions
  1. Peel, wash and dice 1 pound potatoes and boil them in lightly salted water until tender. This will take about 20 to 25 minutes, depending on how big you cut the potatoes.

    Slice, wash and finely chop the white and light green part of your leeks. As soon as you potatoes are almost done it’s time to fix the vegetables. Heat 1 oz butter and sauté the leeks, over low heat, until soft. For 4 to 6 minutes, they should still have a bite to them. While your leeks are on the stove, pour the milk in a sauce pan and add a generous amount of black pepper.

    Grate the garlic and add it to the milk along with 2 tbsp pesto rosso. You can also use pesto Verde (green pesto) for this. Combine the ingredients and slowly heat the milk, do not let it boil! Grate roughly 4 oz Parmesan. Rice or mash your potatoes. Stir in the leeks, pour in the hot pesto milk and add the grated Parmesan. Combine everything and check the seasoning.
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    19 Comments »

    1. 1

      Those look and sound so good! I think that if you made extra and had any leftover, they would be great turned into potato gnocci. Oooo and with some browned butter, yum!!

      Andilynn on Feb 8, 2010 @ 2:43 pm Reply
    2. 2

      This looks great! Beautiful photos too.

      Lori on Feb 8, 2010 @ 5:15 pm Reply
    3. 3

      Interesting idea to add pesto. I always have a jar in the fridge, I’ll try that next time.

      Karohemd on Feb 8, 2010 @ 5:56 pm Reply
    4. 4

      This looks lovely. I like how you combine potatoes and vegetables.

      Julia M. on Feb 8, 2010 @ 6:05 pm Reply
    5. 5

      These are delicious looking. Well worth a try. Love potatoes and this is a new twist.

      chaya on Feb 8, 2010 @ 6:25 pm Reply
    6. 6

      I like the sound of this.
      You are right about the Parmesan- once you buy a block you never want to go back to packet.
      I love your whisk- It’s not just cheerful it’s sexy haha, I want one too!

      Vanessa on Feb 9, 2010 @ 1:13 am Reply
    7. 7

      I am def going to try this…it looks good!!

      Jamaican Foodie on Feb 9, 2010 @ 4:54 am Reply
    8. 8

      These look so wonderful. Love pesto rosso!What a great idea to add to potatoes!

      KatieJ on Feb 9, 2010 @ 6:12 am Reply
    9. 9

      I can’t believe how hungry I just got at this hour! Grrr!

      Sara on Feb 9, 2010 @ 7:02 am Reply
    10. 10

      I was getting bored with the same old mashed potatoes myself. The pesto rosso sounds like a very nice addition. Next time I have mashed potatoes on the menu I’ll give it a try.
      What kind of dutch cheese do you think I could substitute for parmesan? I would love to try some new cheeses from around here!
      Magda

      my little expat kitchen on Feb 9, 2010 @ 2:30 pm Reply
    11. 11

      I will find me some pesto rocco!! We are having mashed potatoes tonight….however the girl decides to make them. Yum.

      Kath on Feb 9, 2010 @ 9:40 pm Reply
    12. 12

      That looks just about perfect but then again, you always do put out great food and pictures.

      Chris on Feb 10, 2010 @ 1:40 am Reply
    13. 13

      I have never heard of pesto rosso, but I make my own fresh basil pesto all the time, that sounds like it would be amazing!

      naomig on Feb 11, 2010 @ 7:01 am Reply
    14. 14

      Mashed potatoes with sun dried tomato pesto sounds really tasty!

      Kevin on Feb 13, 2010 @ 5:04 pm Reply
    15. 15

      Beautiful mash and photos!! Pesto rosso YUM! Loving your blog too!!

      Trudy (veggie num num) on Mar 3, 2010 @ 12:26 am Reply
    16. 16

      I didn’t resist to make it: absolutely delicious!

      I published it in my blog, in portuguese, but you can read an automatic translation here:
      http://translate.google.com/translate?client=tmpg&hl=pt&u=http%3A%2F%2Fnosoup-foryou.blogspot.com%2F&langpair=pt|en

      Loved it!

      Gasparzinha on Mar 3, 2010 @ 5:17 pm Reply
    17. 17

      I just made this tonight, amazing! Though I used less leeks than you did, I’m not a huge fan, but I do love the subtle smells and flavors of onion.

      Ana on Mar 29, 2010 @ 12:37 am Reply
    18. 18

      Your mashed potato looks interesting!  I will give it a try next week.  My standard mashed potatoes contain spring onion, milk, hard boiled egg and zucchini. Zucchini will add crunchy texture into the mix and it is quite refreshing.  My potatoes ricer has become rusty, thinking to get a new masher. I don’t want any flimsy masher. Is this is a right option?
       
      <a href=”http://www.bakingfrenzy.com/potatoes-masher-p-355.html”>masher</a>

      Lisa Leong on Jan 7, 2011 @ 11:04 am Reply
    19. 19

      @Lisa Leong:

      I have one just like that, and it’s collecting dust. It’s a very clumsy masher to work with.

      Kay on Jan 7, 2011 @ 11:07 am Reply

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