Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain. Mash with a potato masher or an electric mixer on low speed.
Add cream cheese. Season to taste with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy.
In a food processor bowl combine the basil leaves, spinach, cheese, nuts, and garlic. Add 1/4 tsp salt if desired. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With machine running, gradually add the oil and water. Process to the consistency of soft butter (cover and chill for up to 2 days or freeze for up to 1 month. Makes about 1/2 cup)
Top each serving with 1 teaspoon Pesto.
Originally Submitted
8/14/2013
0 Out of 5 from
0 reviews
You can add this Pesto Potatoes recipe to your own private DesktopCookbook.
