Green Pea Mashed Potatoes with Pesto
(Gluten-Free | Vegetarian)
Green Pea Mashed Potatoes:
2 pounds Yukon Gold potatoes (about 4 medium)
1 (12-ounce) bag frozen peas
½ cup buttermilk
Salt and freshly ground black pepper
¼ to ½ cup of Easy Pesto
Easy Pesto: (Makes about 1½ cups)
2 cups fresh basil leaves
3 tablespoons pine nuts
2 garlic cloves, chopped
½ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
- In a food processor, combine the basil, pine nuts, and garlic and process until finely chopped. Add the olive oil in a thin stream, blending until incorporated. Add the Parmesan and blend until smooth. Season with salt.
- Put the potatoes in a large pot and add water to cover. Bring to a boil and boil until they are thoroughly cooked (stick a fork into one if you are unsure—it should be tender), about 15 minutes. Using a slotted spoon and/or tongs, remove the potatoes, let cool slightly, then peel off the skins.
- Briefly add the peas to same pot of boiling water until they are cooked, about 1 minute. Drain the peas in a colander and put both the potatoes and peas back into the pot.
- In a small saucepan, warm the buttermilk over medium heat. When hot but not simmering (keep an eye on it), add to the pot with the peas and potatoes.
- Using a potato masher, mash the potatoes, peas, and buttermilk together (many of the peas will remain intact) and season with salt and pepper.
- Scoop the mashed potatoes and peas into a serving bowl.
- Drizzle with ¼ cup (or more to taste) of the pesto in a swirling motion, then using a fork, swirl it throughout so it is lightly incorporated into the potato and pea mash. Serve.
Note: You’ll have a bit of extra pesto, which is always nice, particularly around the holidays. Spread it on leftover turkey sandwiches, swirl it into tomato soup, make pesto crostini, serve it as a veggie dip, or spoon it on top of a poached egg on toast—you get the idea!
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