• 4servings

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Nutrition Info . . .

MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Small red skinned potatoes

  2. Coarse salt - as needed

  3. 1 cup 237ml Stock or chicken broth

  4. 1 cup 237ml Prepared store-bought pesto

Instructions Jump to Ingredients ↑

  1. Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

  2. This recipe yields 4 servings.


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