1. Prep & Boil Potatoes

   Prepare potatoes. Boil potatoes in salted water for 12 minutes or until soft. Strain.

   • 4 , peeled, largely diced Russet Potatoes
   • 1 pinch Kosher Salt
2. Mash The Potatoes

   Using a hand blender, mash the potatoes. Whip in the cream & butter. Once smooth, add in pesto & parmesan.

   • 1 cup Heavy Cream
   • 1/4 cup Unsalted Butter
   • 1/2 cup Pesto
   • 1/4 cup , grated Parmigiano Reggiano Cheese
   • 1 pinch Kosher Salt
3. Garnish & Serve

   Garnish mashed potatoes with pesto, basil, grated parmesan. Drizzle with extra virgin olive oil.

   • 1 Tbsp Pesto
   • 4 , hand torn Basil Leaves
   • to taste Parmigiano Reggiano Cheese
   • 1 Tbsp Extra Virgin Olive Oil

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	Amount per serving	Daily value percentage
Calories	350 kcal
Total Fat	26 g	33%
Total Saturated Fat	12 g	62%
Unsaturated Fat	14 g
Cholesterol	45 mg	16%
Sodium	260 mg	10%
Total Carbohydrate	21 g	8%
Fiber Total Dietary	2 g	6%
Sugars Total	3 g
Good Source: Protein	7 g	14%
Vitamin C	6 mg	6%
Good Source: Calcium	171 mg	15%

Load More

	Amount per serving	Daily value percentage
Iron Fe	1.1 mg	6%
Vitamin D	0.4 µg	2%
Potassium K	570 mg	10%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	0.1 mg	10%
Riboflavin	0.3 mg	20%
Niacin	1.2 mg	8%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.4 mg	25%
Folate (B9)	19 µg	4%
Vitamin B-12	0.1 µg	6%

By Innit Culinary Team