Mashed Potatoes with Pesto and Whipped Cream

1. 1

   Put the potatoes in a large saucepan and add enough cold water to cover.

2. 2

   Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.

3. 3

   Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form.

4. 4

   Set aside.

5. 5

   Drain the potatoes.

6. 6

   Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.

7. 7

   Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash).

8. 8

   Fold in the whipped cream and pesto.

9. 9

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.