Food & Photo
Tangy Greek yogurt and prepared pesto give this classic side a delicious flavor upgrade
- 8 medium russet potatoes, peeled and cut into large pieces
- 1 stick butter
- 1 c Greek yogurt
- 1/2 c basil pesto
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.
Easy Stovetop Variation: In large pot over high heat, boil potatoes in enough generously salted water to cover 15 minutes or until fork-tender. Drain well, then transfer to bowl and follow recipe as directed in step 2.
Per serving: Cal. 366 Pro. 9g Carb. 40g Fiber 5g Sug. 3g Chol. 37mg Sod. 189mg Total fat: 20g Sat. 9g Trans. 0g