Pesto Potatoes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 lbs medium yellow potatoes, such as yukon gold
• 1 cup firmly packed fresh basil leaf
• 1/2 cup torn fresh spinach leaves
• 1/4 cup grated parmesan cheese
• 1/4 cup pine nuts or 1/4 cup almonds
• 2 garlic cloves, quartered
• 1/4 teaspoon salt (optional)
• 2 tablespoons olive oil or 2 tablespoons cooking oil
• 2 tablespoons water
• 0.5 (8 ounce) package fat free cream cheese
• 2 -3 tablespoons nonfat milk or 2 -3 tablespoons soymilk
• salt
• pepper

Recipe

• 1 peel and quarter potatoes. cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain.
• 2 meanwhile, for pesto, in a food processor combine basil, spinach, parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt.
• 3 cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides.
• 4 with machine running, gradually add oil and water. process to the consistency of soft butter.
• 5 mash warm potatoes with a potato masher or an electric mixer on low speed.
• 6 add cream cheese.
• 7 season to taste with salt and pepper.
• 8 gradually beat in enough milk to make potatoes light and fluffy.
• 9 top each serving with 1 teaspoon of the pesto.
• 10 cover and chill or freeze remaining pesto for another use.