Sunset Grill Idaho Pesto Potatoes

Yield: 12 servings

Ingredients

Pesto

• 4 garlic cloves, pressed
• 1 cup fresh basil leaves
• 1 cup fresh stemmed spinach
• 1/4 cup toasted pine nuts
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon

Potatoes

• 6 large (10 ounce) Idaho potatoes, peeled
• 1/2 cup butter, softened
• 1 cup whole milk
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper

Instructions

1. Bring 6 quarts cold water to a boil. Add peeled potatoes and cook until completely softened (35-40 minutes).
2. While potatoes are cooking, combine all pesto ingredients in a food processor. Process until smooth, but do not liquefy.
3. Drain cooked potatoes and place in large mixing bowl.
4. Add butter, milk, salt, pepper and 1/2 pesto mixture. Blend with heavy wire whip. Adjust with more milk or pesto to reach desired taste and texture.

Attribution

Recipe and photo used with permission from: Idaho® Potato Commission
Recipe courtesy of the Sunset Grill Restaurant, Nashville, Tennessee.