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Pesto mashed potato

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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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

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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.

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