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Fluffy 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.
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. 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.
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.
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! 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!
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.
I really wanted to make them taters fluffy, so I went overboard and used my potato ricer for the job.
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?
Stir in the leeks, pour in the hot pesto milk and add the grated Parmesan. Combine everything and check the seasoning.
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!
Thanks for letting me rave a little!
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19 Comments »
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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!!
This looks great! Beautiful photos too.
Interesting idea to add pesto. I always have a jar in the fridge, I’ll try that next time.
This looks lovely. I like how you combine potatoes and vegetables.
These are delicious looking. Well worth a try. Love potatoes and this is a new twist.
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!
I am def going to try this…it looks good!!
These look so wonderful. Love pesto rosso!What a great idea to add to potatoes!
I can’t believe how hungry I just got at this hour! Grrr!
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
I will find me some pesto rocco!! We are having mashed potatoes tonight….however the girl decides to make them. Yum.
That looks just about perfect but then again, you always do put out great food and pictures.
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!
Mashed potatoes with sun dried tomato pesto sounds really tasty!
Beautiful mash and photos!! Pesto rosso YUM! Loving your blog too!!
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!
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.
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:
I have one just like that, and it’s collecting dust. It’s a very clumsy masher to work with.