Mashed Potatoes With Parsley and Walnut Pesto

1. 1

   Combine parsley, walnuts and garlic in a food processor and process until finely minced.

2. 2

   Slowly add one-fourth cup of the oil and process until smooth.

3. 3

   Set aside.

4. 4

   Cut the potatoes in large, uniform cubes and boil in salted water until tender, about 20 minutes.

5. 5

   Drain and mash, mixing with the skim milk and remaining olive oil.

6. 6

   Season with salt and pepper.

7. 7

   To serve, either stir in the pesto so it blends uniformly or creates a streaky marbelized effect.

8. 8

   Alternately, the potatoes can be served with each portion topped with some of the pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.