IDAHO PESTO POTATO
Pesto:
- Four (4) garlic cloves, pressed
- One (1) cup of fresh basil leaves
- One (1) cup of fresh stemmed spinach
- Quarter (1/4) cup of toasted pine nuts
- Half (1/2) cup of olive oil
- Half (1/2) teaspoon of Kosher salt
- Quarter (1/4 cup) of grated Parmesan cheese
- Juice of one (1) lemon
Potatoes:
Pesto:
- Four (4) garlic cloves, pressed
- One (1) cup of fresh basil leaves
- One (1) cup of fresh stemmed spinach
- Quarter (1/4) cup of toasted pine nuts
- Half (1/2) cup of olive oil
- Half (1/2) teaspoon of Kosher salt
- Quarter (1/4 cup) of grated Parmesan cheese
- Juice of one (1) lemon
Potatoes:
- Six (6) large ten (10) once Idaho Potatoes, peeled
- Half (1/2) cup of butter, softened
- One (1) cup of whole milk
- One (1) tablespoon Kosher salt
- One (1) tablespoon of black pepper
IDAHO PESTO POTATO'S PREPERATION:
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.
- Half (1/2) cup of butter, softened
- One (1) cup of whole milk
- One (1) tablespoon Kosher salt
- One (1) tablespoon of black pepper
IDAHO PESTO POTATO'S PREPERATION:
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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