Monster Mash

Mashed potatoes turn a delightful (and delicious) shade of green thanks to pesto.

Side/Main

25 minutes

30 minutes

Ingredients

Place peeled and cut potatoes in a large bowl and cover with cold water. Let them sit for a few minutes, then drain and rinse 2–3 times with fresh cold water, or until the water runs mostly clear.
Transfer the potatoes to a large pot and cover with fresh cold water by 1–2 inches. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook until the potatoes are completely tender and offer no resistance when pierced with a knife.
Drain the potatoes in a colander and let them sit for 1–2 minutes to release excess steam.
Meanwhile, combine the milk and butter in a small saucepan over low heat. Warm until the butter is melted and the milk is warm. Do not boil.
Pass the potatoes through a potato ricer or food mill, or mash thoroughly with a potato masher. Gradually fold the warm milk and butter mixture into the potatoes with a rubber spatula. Gently fold in the pesto. For a brighter green colour, add a few drops of green food colouring or fold in the spinach puree. Add any remaining milk and butter mixture as needed until the potatoes are light and creamy but firm enough to hold their shape. Season with salt and black pepper to taste.
Note: reserve 2–3 tablespoons of the milk and butter if using the spinach puree.