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Sunset Grill's Idaho Pesto Potatoes
Recipe courtesy of Sunset Grill Restaurant, Nashville, TN
Yield: 12 servings
Ingredients
Pesto: - 4 Garlic cloves, pressed
- 1 cup Fresh basil leaves
- 1 cup Fresh stemmed spinach
- 1/4 cup Toasted pine nuts
- 1/2 cup olive oil
- 1/2 teaspoon Kosher salt
- 1/4 cup Grated Parmesan cheese
- Juice of 1 lemon
- 1/4 cup Grated Parmesan cheese
Potatoes: - 6 large (10 oz.) Idaho Potatoes, peeled
- 1/2 cup Butter, softened
- 1 cup Whole milk
- 1 Tablespoon Kosher salt
- 1 Tablespoon Ground black pepper
Directions
- Bring 6 quarts cold water to a boil. Add peeled potatoes and cook until completely softened (35-40 minutes). While potatoes are cooking, combine all pesto ingredients in a food processor. Process until smooth, but do not liquify.
- Drain cooked potatoes and place in large mixing bowl. Add butter, milk, salt, pepper and 1/2 pesto mixture. Blend with heavy wire whip. Adjust with more milk or pesto to reach desired taste and texture.
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