Sunset Grill's Idaho Pesto Potatoes

Ingredients:

  • 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
  • 1/4 cup grated Parmesan cheese
  • Potatoes:
  • 6 large (10 oz.) Idaho potatoes, peeled
  • 1/2 cup butter, softened
  • 1 cup whole milk
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper

Directions:

  1. Bring 6 quarts cold water to a boil. Add peeled potatoes and cook until completely softened (35-40 minutes). While potatoes are cooking, combine all pesto ingredients in a food processor. Process until smooth, but do not liquify.
  2. Drain cooked potatoes and place in large mixing bowl. 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.
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Yield: 12 servings

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