A creamy mashed potato dish gets a fresh twist with a vibrant spinach pesto topping that adds a burst of flavor and color. It’s a simple yet delicious way to elevate a classic comfort food.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Cooking Techniques
Use starchy potatoes like Russets or Yukon Gold for the best creamy texture.
Warm the milk or cream before adding to the potatoes to keep them smooth and fluffy.
If your pesto is too thick, add a little olive oil or water to loosen it up for easier spreading.
Ingredients
0/7
Why This Recipe Is So Popular
This dish combines creamy, comforting mashed potatoes with a fresh and vibrant spinach pesto. The blend of smooth texture and bright flavors makes it both satisfying and nutritious. It’s a great way to enjoy a classic side with a healthy twist.
Step 1
Put the potatoes in a big pot and covering them with salted water. Bring the water to a boil over high heat, then turn the heat down to medium-low, cover the pot, and let the potatoes simmer until they’re tender—this usually takes about 20 minutes. Once they’re done, drain the water and let the potatoes sit for a few minutes so the steam can escape.
Step 2
While the potatoes are cooking, throw the garlic, olive oil, vegetable broth, and spinach into a blender. Blend everything up until it’s nice and smooth, then set the pesto aside.
Step 3
When the potatoes have cooled slightly, mash them until they’re nice and creamy. Stir in the Parmesan cheese, then taste and add salt and pepper as you like. Finally, spoon the spinach pesto over the mashed potatoes and enjoy!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Inspiration
Serve alongside grilled chicken, fish, or roasted vegetables for a complete meal. This dish also works well as a vegetarian main when paired with a fresh salad or steamed beans. A sprinkle of Parmesan or toasted pine nuts on top adds extra flavor and crunch.
How To Refrigerate This Dish
Store leftover mashed potatoes and pesto separately in airtight containers in the refrigerator. Use within 2-3 days for the best taste. Reheat potatoes gently with a splash of milk and stir pesto before serving to refresh its flavor.
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, Yukon Gold or Russet potatoes work well, but red potatoes hold their shape nicely.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make the spinach pesto ahead of time?
Yes, you can prepare the pesto a day in advance and keep it refrigerated in a sealed container.
Is it possible to use fresh broth instead of canned vegetable broth?
Absolutely, fresh vegetable broth will work fine and may enhance the flavor.
Can I substitute Parmesan cheese with a vegan alternative?
Yes, use a vegan Parmesan or nutritional yeast for a dairy-free option.
What if I don’t have a blender for the pesto?
You can finely chop the spinach and garlic, then mix with olive oil and broth, though the texture will be less smooth.
How can I make the mashed potatoes creamier?
Add a splash of milk or cream while mashing for extra creaminess.
Should I peel the potatoes before cooking?
Peeling is recommended for a smoother mash, but leaving the skins on adds texture and nutrients.
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