Sunset Grill's Idaho Pesto Potatoes
Yield: 12 servings
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:
- 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.
- 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.