Basil Pesto Mashed Potatoes

By Mike Hubbartt, © Copyright 2010, All Rights Reserved.

Potatoes rock, but sometimes you need more choices than baked or fried potatoes. I love mashed potatoes and often make garlic mashed potatoes, but another recipe I came up with is just as good: Basil-Pesto Mashed Potatoes.

INGREDIENTS

• 2 – 2.5 pounds potatoes (880 – 1100 cal)
• 4 chicken bullion cubes or 4 teaspoons chicken base (added to water to make chicken stock – 40 cal)
• Enough water to cover the potatoes in the pan
• 1/2 cup Basil Pesto (I like Classico’s – usually around $2 for a bottle and 460 cal)
• 1 tablespoon butter (102 cal)
• 1/2 cup skim milk (43 cal)

Total calories: 880 + 40 + 460 + 102 + 43 = 1525/6 = 255 cal/serving

DIRECTIONS (Serves 6-8 5oz portions)

1. Set a burner to high, then fill a large pan with water, add 1 teaspoon salt and the bullion cubes or chicken base, then put on a burner.
2. Peel the potatoes, then cut them into quarters if they are small to medium-sized, or more pieces if the potatoes are large.
3. Wait for the water to boil, then CAREFULLY add the potato chunks to the water. Hot water can cause serious burns, so ask for help if you need it.
4. Let the potatoes boil for 35 minutes, then remove them from the hot burner. Turn down the burner to it’s lowest setting.
5. CAREFULLY drain the water, then set down.
6. Add the butter and 1/2 cup skim milk to the potatoes, then mash the potatoes.
7. Add the 1/2 cup basil pesto and mix it into the mashed potatoes. Now enjoy.

Fairly reasonable on calories and easy to make and use as a leftover side dish that works well with pork, chicken or beef main courses. And it is very, very tasty.

Disclaimer: Don’t try this or any other recipe on this site if you do not cook. Working with a hot stove and hot water can be dangerous and you try this and any recipe at your own risk. Be sure to store any leftovers in a place where food spoilage is not an issue.