"Try this creamy mashed potatoes with spinach pesto recipe! A flavorful twist on a classic side dish, packed with fresh greens and herbs. Perfect for any meal!"
### Ingredients for Mashed Potatoes with Spinach Pesto
**For the Mashed Potatoes:**
- **Potatoes** (2 lbs, preferably Yukon Gold or Russet for creamy texture)
- **Butter** (4 tbsp, unsalted for richness)
- **Milk** (1/2 cup, whole milk for creaminess)
- **Salt** (1 tsp, or to taste)
- **Black pepper** (1/2 tsp, freshly ground for flavor)
**For the Spinach Pesto:**
- **Fresh spinach** (2 cups, packed for vibrant green color)
- **Basil leaves** (1/2 cup, fresh for aromatic flavor)
- **Garlic** (2 cloves, minced for a bold kick)
- **Pine nuts** (1/4 cup, toasted for nutty richness)
- **Parmesan cheese** (1/2 cup, grated for savory depth)
- **Olive oil** (1/3 cup, extra virgin for smooth texture)
- **Lemon juice** (1 tbsp, fresh for brightness)
- **Salt** (1/2 tsp, or to taste)
- **Black pepper** (1/4 tsp, freshly ground for balance)
**Optional Garnish:**
- **Extra Parmesan cheese** (grated, for topping)
- **Red pepper flakes** (a pinch, for a hint of spice)
This **creamy mashed potatoes with spinach pesto** recipe combines **comfort food** with a **healthy twist**, perfect for a **quick dinner** or **holiday side dish**. The **spinach pesto** adds a **nutrient-packed**, **vibrant flavor** to the classic mashed potatoes, making it a **family-friendly** and **vegetarian-friendly** dish.
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Steps
# How to Make Mashed Potatoes with Spinach Pesto: A Creamy and Flavorful Side Dish
Mashed potatoes with spinach pesto is a delicious twist on the classic comfort food. This recipe combines creamy mashed potatoes with a vibrant, nutrient-packed spinach pesto for a dish that’s both comforting and healthy. Follow these detailed steps to create this flavorful side dish that’s perfect for any meal.
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## **Ingredients**
### For the Mashed Potatoes:
- 4 large russet potatoes (about 2 lbs), peeled and cubed
- 1/2 cup whole milk (or plant-based milk for a vegan option)
- 1/4 cup unsalted butter (or vegan butter)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
### For the Spinach Pesto:
- 2 cups fresh spinach leaves, washed and dried
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/4 cup pine nuts (or walnuts for a budget-friendly alternative)
- 2 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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## **Step-by-Step Instructions**
### **Step 1: Prepare the Potatoes**
1. Peel and cube the potatoes into even-sized pieces for uniform cooking.
2. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
3. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender.
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### **Step 2: Make the Spinach Pesto**
1. While the potatoes are cooking, prepare the spinach pesto. In a food processor or blender, combine the spinach, basil, Parmesan cheese, pine nuts, and garlic cloves.
2. Pulse until the ingredients are finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
4. Season with salt and pepper, then set aside.
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### **Step 3: Mash the Potatoes**
1. Drain the cooked potatoes and return them to the pot.
2. Add the butter, milk, salt, and pepper.
3. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy. Avoid over-mixing to prevent a gluey texture.
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### **Step 4: Combine Mashed Potatoes and Spinach Pesto**
1. Add 3-4 tablespoons of the spinach pesto to the mashed potatoes.
2. Gently fold the pesto into the potatoes until well combined. Taste and adjust seasoning if needed.
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### **Step 5: Serve and Enjoy**
1. Transfer the mashed potatoes with spinach pesto to a serving bowl.
2. Drizzle a little extra pesto on top for a vibrant presentation.
3. Serve warm as a side dish with roasted chicken, grilled fish, or your favorite protein.
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## **Tips for Success**
- **Creamier Potatoes:** For extra creaminess, warm the milk and butter before adding them to the potatoes.
- **Customize the Pesto:** Add a squeeze of lemon juice or a pinch of red pepper flakes to the pesto for a zesty kick.
- **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
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This mashed potatoes with spinach pesto recipe is a crowd-pleaser that’s easy to make and packed with flavor. Whether you’re hosting a dinner party or enjoying a cozy family meal, this dish is sure to impress. Try it today and elevate your mashed potato game!