Pesto Mashed Potatoes

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Small red skinned potatoes
		Coarse salt - as needed
1 cup	237ml	Stock or chicken broth
1 cup	237ml	Prepared store-bought pesto

Recipe Instructions

Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E52) - from the TV FOOD NETWORK

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