These creamy mashed potatoes get a vibrant twist with the fresh, herbaceous flavor of spinach pesto. It's a simple way to elevate a classic side dish and add a pop of color to your plate.
Start by putting the potatoes in a large pot and covering them with salted water. Bring the water to a boil over high heat, then lower the heat to medium-low, cover the pot, and let the potatoes simmer until they’re tender—this usually takes about 20 minutes. Once they’re done, drain the water and let the potatoes sit for a few minutes to steam off any extra moisture.
While the potatoes are cooking, toss the garlic, olive oil, vegetable broth, and spinach into a blender. Blend everything until it’s nice and smooth, then set that aside.
When the potatoes are ready, mash them up until they’re nice and creamy. Stir in the Parmesan cheese, then pour in the spinach pesto mixture and fold it all together gently. Taste and add salt and pepper as needed, then serve warm and enjoy!
- Use starchy potatoes like Russets or Yukon Golds for the best texture.
- Warm the milk or cream before adding to keep the potatoes smooth and creamy.
- Stir the spinach pesto in gently to maintain its bright color and fresh taste.
These mashed potatoes are creamy and comforting with a fresh, vibrant twist. The spinach pesto adds a burst of flavor and a lovely green color, making the dish both tasty and visually appealing. It’s a great way to enjoy a classic side with a nutritious upgrade.
This dish pairs wonderfully with roasted chicken, grilled fish, or a hearty vegetable stew. Add a sprinkle of Parmesan or toasted pine nuts on top for extra flavor and crunch. Serve it as a side for a comforting family dinner or a special occasion.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to restore creaminess. Avoid freezing, as the texture may change when thawed.
