Whipped Potatoes with Olive Oil and Pesto

 

Whipped Potatoes with Olive Oil and Pesto

Countertop Ornaments

Storage space is a touchy subject in our kitchen.  While a cluttered countertop doesn’t bother me on most days, sometimes I wish I had enough storage space in the cupboards to stash the kitchen gadgets that are scattered around.  Even if I could, there are two larger pieces of equipment I definitely can’t fit in the cabinet.  One is the toaster oven, a key appliance when cooking for two.  I use it almost every day and it wouldn’t be practical to stash it away.  The other is the stand mixer.  Every time I see it, it begs to be used.  I usually take it out for a spin once or twice a month, but know I should be taking advantage of it for more ‘everyday’ cooking.  My favorite of those cooking tasks is whipping potatoes.  Nothing against the humble potato masher, but if in a minute or two I can have perfectly smooth potatoes ready for dinner…

Pesto Potatoes

For some, is sacrilegious to separate mashed potatoes from their BFF, butter.  I had the day off yesterday for Colombus day and spent a few minutes going over all the condiment jars sitting in the fridge.  I had some pesto that needed to be used, so I thought of using it to flavor the potatoes I was planning to make.  With homemade pesto, these would be even better.  This texture in this pesto from Karma Free Cooking resembles the store-bought one I used.

If you don’t have a stand mixer, you can definitely use either a hand mixer or an immersion blender to prepare the whipped potatoes with olive oil and pesto!

Whipped Potatoes with Pesto and Olive Oil
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe works best with waxy potatoes, like Yukon golds. Serve the mash as soon as it is ready.
Servings
4
Servings
4
Whipped Potatoes with Pesto and Olive Oil
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe works best with waxy potatoes, like Yukon golds. Serve the mash as soon as it is ready.
Servings
4
Servings
4
Ingredients
Instructions
  1. Scrub the potatoes and cut into large chunks. Combine the potatoes with water and a generous amount of salt in a 3 quart saucepan. Set over a burner at high heat.
  2. When the potatoes reach boiling point, reduce the heat to medium and cook for fifteen minutes or until these are easily pierced with a fork. Drain the potatoes and return them to the saucepan so any excess moisture evaporates.
  3. Transfer the potatoes to the bowl of the stand mixer (if using). Over low speed, "pulse" the mixer break up the potatoes a little, and drizzle two tablespoons of the olive oil. Whip the potatoes for about half a minute.
  4. Stop the mixer and add the pesto. Whip the potatoes for an additional minute over low speed, adding the remaining tablespoon of olive oil. Transfer to a bowl and serve immediately.

Tags: , , , ,

Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

One Response to “Whipped Potatoes with Olive Oil and Pesto”

  1. October 16, 2014 at 5:31 pm #

    These potatoes sound delectable! Love the addition of pesto…a must try!

Leave a Reply

UA-20793997-4