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Side Dishes

Our Pesto-Swirled Mashed Potatoes Recipe Is an Easy Upgrade Bursting With Zesty Flavor

Tangy Greek yogurt, plus basil and garlic give everyone's favorite side dish a delicious twist

A classic — and favorite! — side dish gets a fun Italian twist in our pesto-swirled mashed potatoes recipe. They’re creamy and fluffy, like the perfect mashed potatoes should be, and they’re also infused with hints of basil and garlic in every bite. Yum! To give the dish some extra protein, we used Greek yogurt instead of cream or milk, which adds a touch of delicious tang. And these potatoes prep up in just 10 minutes, so they’re ready in a snap.

When making mashed potatoes, we typically use Russet potatoes, which are also known as Idaho potatoes. The high level of starch they contain makes them perfect for mashing. But you can also use Yukon Golds if you prefer. They have a medium amount of starch, but they also work well for mashing. Some people think they taste better, too. Basically, when it comes to spuds, follow your taste buds! Give this recipe a try and leave us a comment.

Yields

8 - 8 servings

Total Time

Prep Time

Cook Time

Ingredients

  • peeled and cut into large pieces
  • 1 stick butter
  • 1 c. Greek yogurt
  • 1/2 c. basil pesto

Instructions

Print

Place potatoes on steamer rack in bottom of electric pressure cooker pot; cover with 1 cup water. Lock lid; cook on high pressure 20 minutes, then quick-release pressure.

With slotted spoon, remove cooked potatoes to bowl. Using hand masher or electric mixer on medium speed, mash potatoes with butter and Greek yogurt until smooth and creamy. Season to taste with salt and pepper. Gently fold in pesto.

Nutrition

  • Calories: 366
  • Protein: 9 grams
  • Carbohydrates: 40 grams
  • Fiber: 5 grams
  • Sugar: 3 grams
  • Cholesterol: 37 milligrams
  • Sodium: 189 milligrams
  • Total fat: 20 grams
  • Saturated Fat: 9 grams
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