A month or so ago I went to an Italian restaurant where I was served pesto mashed potatoes and it was one of those hitting my forehead type of moments, “Why didn’t I ever think of that?” They were fantastic, but lacking in butter. Perhaps they used olive oil only. They had just a hint of garlic and basil, not overbearing as you may expect. It didn’t taste like pesto pasta, nor garlic mashed potatoes, but a unique, flavorful mashed potato. I was able to duplicate the recipe, and wanted to share it with you, though my version has more butter than theirs did. Rich, decadent and creamy! They were so good that I forgot to take a photo of them when first made. See my left-overs in the photo below. Enjoy.
A gluten free basil pesto mashed potatoes recipe anyone would enjoy.
3 lbs. potatoes, peeled and but into bite size pieces
1 Tablespoon extra virgin olive oil
7 cloves garlic, minced finely, grated or crushed
21" of organic basil herb blend (It comes in a tube, found in the produce section of your grocery store. I used "Gourmet Garden brand.)
5 Tablespoons butter (or dairy free substitute)
2 Tablespoons of potato water
2 1/2 Tablespoons grated Parmesan cheese
Pinch of sea salt
Pinch of white pepper (or black, if necessary)
Boil potatoes until just tender. Some of the smaller ones may fall apart when pierced with a knife, but you do not want most of them to fall apart, as this will cause your mashed potatoes to turn out mushy.
Preheat the oil in a small sauce pan.
Sauté garlic and basil paste for about 2 minutes.
Add garlic and basil to food processor.
Drain potatoes and reserve a little of the water.
Add the potatoes, butter, potato water, salt and pepper to a food processor or electric mixer; and pulsate until all chunks are whipped smoothly.
If using a food processor, be careful not to over mix, as this will over-develop the starch content, making them pasty.