Pesto mashed potato

This healthy mashed potato recipe adds pesto to traditional mashed potatoes for great flavour. Quick and simple to prepare, plus the basil and garlic ingredients add antioxidants and vitamins.

Serves: 8

Time to make: 30 mins

Ingredients

More weights & measures

Mash

1.25kg floury potatoes (such as agria, red rascal, fianna), unpeeled, scrubbed, chopped

2-3 tablespoons skim milk

Pesto

1 cup fresh basil, chopped

¼ cup freshly grated parmesan cheese

¼ cup almond flakes

2-3 cloves garlic, chopped

¼ cup olive oil

freshly ground black pepper

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Instructions

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1 Place potatoes in a pot of cold, lightly salted water. Bring to the boil. Reduce heat and simmer for 15 minutes. Drain. Return to pot for a few minutes to dry off. Mash roughly with milk.

2 While potatoes are cooking, place all pesto ingredients in a blender or use a stick blender to process until smooth.

3 Mash potatoes until completely smooth. Stir in pesto roughly to give a marbled effect.

Serving suggestion

Serve mash with basil (to garnish), and with baked fish and a spinach and rocket salad.

HFG tip

For a really smooth mash, use a masher then beat with a fork.

Nutrition Info (per serve)

Calories 206 cal

Kilojoules 860 kJ

Protein 5 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 1 g

Dietary fibre 3 g

Sodium 30 mg

Calcium 70 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.