Low Sodium Arugula Pesto Mashed Potatoes
Servings
4Serving size
about one cupThis recipe can be multiplied and leftovers are fair. This recipe also requires making Arugula Pesto.
Ingredients
| 4 quart Water |
| 1 pound Yukon gold potatoes |
| 4 Tbsp. Arugula Pesto |
| 1/3 cup Reduced fat buttermilk |
| 1/3 cup 2% milk |
| 1/8 tsp. Salt |
Instructions
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove potatoes from the heat and drain. Add the arugula pesto, buttermilk, milk and salt. Mash potatoes until creamy and the pesto is well blended in. We like to leave some chunks. If you like them smooth, be careful because over mashing will result in pasty potatoes.
Add ground black pepper to taste.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Yukon Gold potatoes are the perfect vehicle for almost any flavor – ginger, garlic, arugula, chipotle – you name it. When trying a new flavor it is best to add a just a bit and gradually increase the amount until you have the flavor that you like. Too much pesto will ruin this recipe.