Ingredients:
36 ounces potatoes, peeled and cut into large chunks
200 ml hot chicken stock ( or milk)
3 tablespoons olive oil
3 -4 tablespoons pesto sauce
1/4 cup freshly grated parmesan cheese (optional)
1/4 cup toasted pine nuts (optional)
Directions:
Put potatoes into a large saucepan, cover well with cold water and add about 1/2 tsp.
of salt.
Cover the pan and bring the water to a boil, then simmer until the potatoes are tender (around 20-25 minutes).
Drain the potatoes, return them to the pan and then mash thoroughly using a potato masher.
Put the stock, olive oil, and pesto into a small saucepan and bring to a simmer then pour it into the mash.
With a wooden spoon, beat vigorously for about 3 minutes until the texture of the potatoes is light and fluffy.
Reheat gently if necessary, then fold in the parmesan and pine nuts before serving.
Season with salt and pepper if desired.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.