Mashed Potatoes With Parsley and Walnut Pesto
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
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Ingredients
1 cup Italian parsley leaves
2 tablespoons lightly toasted walnuts
2 large cloves garlic
⅓ cup extra-virgin olive oil
3 pounds boiling potatoes, peeled
Salt and freshly ground black pepper
½ cup hot skim milk
Nutritional analysis per serving (6 to 8 servings)
32 grams carbs; 234 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 4 grams fiber; 478 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine parsley, walnuts and garlic in a food processor and process until finely minced. Slowly add one-fourth cup of the oil and process until smooth. Set aside.
- Step 2
Cut the potatoes in large, uniform cubes and boil in salted water until tender, about 20 minutes. Drain and mash, mixing with the skim milk and remaining olive oil. Season with salt and pepper.
- Step 3
To serve, either stir in the pesto so it blends uniformly or creates a streaky marbelized effect. Alternately, the potatoes can be served with each portion topped with some of the pesto.
Private Notes