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Lilly’s Table

 
 
Pesto
© Lillys-Table.com Photo of Pesto Smashed Potatoes
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pesto Smashed Potatoes

from Pesto Patty Pans with Caprese Skewers & Pesto Smashed Potatoes, the Week of September 18, 2016.
View the previous recipe for this meal.

Chunky, smashed potatoes are flavored up with a generous dollop of bright pesto. Since so much of the flavor comes from the pesto, it is ideal to make your own. Alternatively, buy a freshly made batch with ingredients you can trust.

Ingredients

  • 1 lb red potato
  • 2 tablespoons pesto
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Place the potatoes in a pot of cool water. Bring up to a simmer and cook until a butter knife easily cuts into the flesh. This will take anywhere from 15-25 minutes depending on the size of the potatoes.

Drain and use a potato masher to gently smash the potatoes (reserve some of the cooking liquid for softer potatoes). We like to leave ours chunky. Whip in the pesto and taste. Add more pesto, a splash of olive oil, hot cooking water or salt as desired.

Garnish with a dollop of pesto or sprinkle of fresh basil.