Mashed Potatoes With Parsley and Walnut Pesto

Ingredients

• 1 cup Italian parsley leaves
• 2 tablespoons lightly toasted walnuts
• 2 large cloves garlic
• ⅓ cup extra-virgin olive oil
• 3 pounds boiling potatoes, peeled
• Salt and freshly ground black pepper
• ½ cup hot skim milk

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    308 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 6 grams protein; 0 milligrams cholesterol; 143 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Combine parsley, walnuts and garlic in a food processor and process until finely minced. Slowly add one-fourth cup of the oil and process until smooth. Set aside.
2. Cut the potatoes in large, uniform cubes and boil in salted water until tender, about 20 minutes. Drain and mash, mixing with the skim milk and remaining olive oil. Season with salt and pepper.
3. To serve, either stir in the pesto so it blends uniformly or creates a streaky marbelized effect. Alternately, the potatoes can be served with each portion topped with some of the pesto.