Low-Cal Pesto Mashed Potatoes - Other Holidays & Parties - Cooking

Mashed Potatoes: The Waistline-Friendly Version

No Comments | Written on November 17, 2011 at 5:00 pm, by Kristin Porter

It’s T-minus-one week til Thanksgiving, and my menu plan is nearly complete!

I’ve already told you about the simple yet sophisticated maple-pear salad and make-ahead roasted Brussels sprouts side dish I’ll be serving, but no Thanksgiving spread would be complete without a bowl of rich and creamy mashed potatoes on the table.

In the past I’ve used everything from butter and salt to cheese and bacon to jazz up the culinary blank canvas, but I think I’ve found something really special in Pesto Mashed Potatoes.

These ultra comforting mashed potatoes are dolloped with vibrant, garlicky homemade pesto, which takes this already delicious dish way over the top.

Start by peeling and cubing Yukon Gold potatoes, then placing them in a big pot of cold water. Bring the water up to a boil with a pinch of salt and cook until the potatoes are tender.

Mash the cooked and drained potatoes with waistline-friendly (taste bud–friendly, too) reduced-fat cream cheese, black pepper, and a splash of fat-free milk. Drizzle a spoonful of savory homemade pesto on top just before serving.

Sinful is the best word to describe the taste of my first bite! Despite using light cream cheese and skim milk, the spuds tasted incredibly rich, and were made extra special drizzled with the flavor-packed pesto cascading over the hot potatoes.

Let me know if you give them a try at your Thanksgiving dinner this year.