Low Sodium Arugula Pesto Mashed Potatoes



Serving size

about one cup
30 Minutes

This recipe can be multiplied and leftovers are fair. This recipe also requires making Arugula Pesto.

Low Sodium Arugula Pesto Mashed Potatoes


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


Place the water in a large stock pot over high heat.

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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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"It is a mistake to think you can solve any major problems just with potatoes."

Douglas Adams, Author