Pesto Mashed Potatoes

Brilliant green pesto dresses Parmesan-laced potatoes in a side dish similar to the one served at Chef Bobby Flay's New York City restaurant, Bolo. Just drizzle the pesto over the potatoes, stir it in thoroughly, and you'll have green mashed potatoes.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• Pesto:
• 1 1/2  cups  loosely packed fresh basil leaves
• 1/2  cup  chopped fresh parsley
• 1/4  cup  fat-free, less-sodium chicken broth
• 2 1/2  tablespoons  extra-virgin olive oil
• 
  Potatoes:
• 2 1/2  pounds  cubed peeled baking potato
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/2  cup  2% reduced-fat milk
• 1/2  cup  fat-free, less-sodium chicken broth
• 3/4  teaspoon  salt
• 1/2  teaspoon  black pepper

Preparation

To prepare pesto, combine first 4 ingredients in a blender; process until smooth, scraping sides.

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add cheese and remaining ingredients; mash to desired consistency. Cook potato mixture 2 minutes or until thoroughly heated, stirring constantly. Drizzle each serving with 1 tablespoon pesto.

Nutritional Information

Calories:

190 (30% from fat)

Fat:

6.4g (sat 1.9g,mono 3.2g,poly 0.4g)

Protein:

6.2g

Carbohydrate:

28.5g

Fiber:

2.8g

Cholesterol:

7mg

Iron:

1.6mg

Sodium:

312mg

Calcium:

103mg