For a twist on the traditional, these Southwest inspired Whipped Potatoes with Cilantro Pesto start with Russet potatoes that are cooked until fork tender then mashed with cream, milk, butter and a beautiful herb pesto that gets folded in. Adapted from Bobby Flay's MESA Grill Cookbook.
In a food processor combine cilantro, parsley, garlic, pine nuts and salt then process until smooth. With the motor running, slowly drizzle the olive oil until emulsified and thickened. Add the cheese and pulse a few times until combined. Set aside.
Place cut potatoes in a large pot and cover with cold water by an inch. Stir in the 1 tablespoon of kosher salt and bring to a boil over high heat and cook until fork tender, 25 minutes. Drain and return them to the pot.
Combine the cream, milk and butter in a microwave safe bowl and heat to melt butter, or in a small saucepan, bring to a simmer over low heat until butter is melted. Pour mixture into the potatoes and mash until smooth.
Carefully fold the cilantro pesto into the mashed potatoes to allow for ribbons of pesto (See Note 1) and serve.
Gently fold the cilantro pesto into the whipped/mashed potatoes so you can see ribbons throughout instead of incorporating completely.
<p>This recipe for Whipped Potatoes with Cilantro Pesto was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/whipped-potatoes-with-cilantro-pesto/ </p>