Pesto Mashed Potatoes
Recipe from
Diabetic Living
A dinner favorite, these mashed potatoes are lower in fat because we used reduced-fat cream cheese, skim milk, and a homemade pesto.

Servings:
Makes about 2/3 cup.
Prep Time:
15 mins
Total Time:
35 mins
Ingredients
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1/4 cuppurchased pesto or Homemae Pestosee savings

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4 poundsmedium Yukon gold potatoessee savings

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1 8-ounce packagereduced-fat cream cheese (Neufchatel)see savings

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1/2 teaspoonground black peppersee savings

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1/4 to 1/3 cupsfat-free milksee savings

Directions
1.
Let pesto stand at room temperature while preparing potatoes. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender; drain. Mash with a potato masher or an electric mixer on low speed. Beat in cream cheese and pepper. Gradually beat in enough milk to make potatoes light and fluffy. Top each serving with 1 teaspoon Pesto. Makes 12 (1/2-cup) servings.
Pesto
In a food processor combine 1 cup firmly packed fresh basil leaves; 1/2 cup torn fresh spinach; 1/4 cup grated Parmesan cheese; 1/4 cup toasted pine nuts or almonds; 2 cloves garlic, quartered; and 1/4 teaspoon salt. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With machine running, gradually add 2 tablespoons olive oil and 2 tablespoons water. Process to the consistency of soft butter. Serve immediately or cover and chill for up to 2 days or freeze for up to 1 month. Let stand at room temperature at least 15 minutes before serving. Makes about 2/3 cup.
Nutrition information
Calories 199, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 2 g, Cholesterol 15 mg, Sodium 124 mg, Carbohydrate 27 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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