Tonight's Side Dish - Cilantro Pesto Mashed Potatoes

[Guest guest]

This came out really good. I got the recipe from

Celebrity Dish Magazine. I did not use the whole recipe

of cilantro pesto in the mashed potatoes themselves. Too

much, I thought. Otherwise, it just needed a touch of

salt and that was it. Really good.

 

I'm sure if you wanted to make this vegan you could omit

the milk and use some soy milk or any other milk

substitute and it would be just as good.

 

 

* Exported from MasterCook *

 

Cilantro Pesto Mashed Potatoes

 

Recipe By : Four Oaks Restaurant, Peter Hugo Roelant

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side

Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 lb baking potatoes -- 3 medium

1 cup cilantro sprigs -- 1 small bunch

1/3 cup parsley sprigs

1/4 cup extra-virgin olive oil

1 tbsp pine nuts or almonds

1 1/2 tsp garlic -- minced

1/4 cup warm milk (up to 1/2 cup)

salt and pepper

 

Peel the potatoes and cut into 1 " chunks. Cook in a large

saucepan of boiling salted water for 12 minutes or until

soft.

 

Meanwhile, in a blender of food processor, combine

cilantro, parsley, olive oil, pine nuts and garlic. Puree

until very smooth.

 

When potatoes are done, drain and either pass through a

ricer or transfer to a bowl and mash with a potato

masher. Mixn in pesto and enough milk to thin to desired

consistency. Season with salt and pepper to taste.

 

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NOTES : From Celebrity Dish Magazine, March 2000, p.

76-77

 

 

RisaG