Easter Pesto Potato Puree

Easter dinner was so much fun. We don't have any family in the local area, so our friends take that place. They say you can't pick your family, just your friends. In our case, we are doubly blessed!   Happy Easter! 


From the White Barn Inn Cookbook

Makes about 2 cups

1/2 pound Idaho potatoes, peeled and cut into a rough dice

1/4 cup olive oil

4 tablespoons(1/2 stick) unsalted butter

2 tablespoons pesto ( I like more pesto!)

Fill am medium saucepan with salted water and bring to a boil.  Add the potatoes and cook for 10 to 15 minutes, until easily pierced by a fork. Drain and place in a large bowl. Add the olive oil and butter, and mash just until the lumps disappear. Avoid overmashing the potatoes, which will release starches and make them gooey.

Cover the pureed potatoes and keep in a warm place while preparing the rest of the meal. Just before serving, add the pesto and mix well.