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Whipped Potatoes with Cilantro Pesto

Serves: 4 

Fold, don’t mix, the pesto into the potatoes. You want to marble the potatoes with ribbons of the vibrant green pesto. 


Cilantro Pesto
1 cup tightly packed fresh cilantro leaves
1/4 cup tightly packed parsley leaves
1 garlic clove, coarsely chopped
2 tablespoons pine nuts
1/2 cup olive oil
1/4 cup grated parmesan cheese
Salt and freshly ground pepper

Combine cilantro, parsley, garlic and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Add the cheese and salt and pepper and pulse a few times until combined.

Mashed Potatoes
3 pounds baking potatoes, such as Idaho or Russet, peeled and cut into quarters
1 stick unsalted butter, at room temperature
1 cup heavy cream
1 cup milk
Salt and freshly ground pepper

1. Place potatoes in a large pot and cover with cold water by 2-inches. Add 1 tablespoon of salt and bring the potatoes to a boil over high heat and cook until soft, 25-30 minutes. Drain well and return them to the pot on the stove over low heat. 
2. Combine the butter and milk in a small saucepan and bring to a simmer over low heat. Add the butter and hot milk/cream mixture to the potatoes and mash until smooth. Fold the cilantro pesto into the mashed potatoes and season with salt and pepper.


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