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SharePesto Mashed Potatoes
Nutrition Facts Per Serving:
- Servings Per Recipe: 12
- Calories: 199
- Protein(gm): 6
- Carbohydrate(gm): 27
- Fat, total(gm): 8
- Cholesterol(mg): 15
- Saturated fat(gm): 3
- Monosaturated fat(gm): 1
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 3
- Sodium(mg): 124
- Starch(d.e): 2
- Fat(d.e): 2
Diabetic Exchanges
- 1/4 cup purchased pesto or Homemae Pesto
- 4 pounds medium Yukon gold potatoes
- 1 8 ounce package reduced-fat cream cheese (Neufchatel)
- 1/2 teaspoon ground black pepper
- 1/4 - 1/3 cup fat-free milk
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.
- 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
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons water
1. In a food processor combine basil, spinach, Parmesan cheese, pine nuts, garlic, and 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 olive oil and 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.
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