Brussels Sprout Pesto Swirled Mashed Potatoes
Equipment
- 1 Large pot
- 1 colander
- 1 Blender or Food Processor
- 1 Potato masher or fork
- 1 large mixing bowl
- 1 Wooden spoon
Ingredients
- 2 pound potatoes peeled and quartered
- 1/2 cup Brussels sprouts trimmed and halved
- 1/4 cup Parmesan cheese grated
- 1/4 cup pine nuts toasted
- 1 clove garlic minced
- 1/2 cup olive oil divided
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup milk warmed
- 2 tablespoon butter room temperature
Instructions
- Boil potatoes in a large pot of salted water until tender, about 20 minutes.
- Drain potatoes using a colander and return to the pot.
- In a blender or food processor, add Brussels sprouts, Parmesan cheese, pine nuts, garlic, half the olive oil, salt, and pepper, and blend until smooth to make the pesto.
- Mash the potatoes with a potato masher or fork until smooth.
- Stir in the milk, butter, and remaining olive oil into the mashed potatoes for a creamy consistency.
- Swirl the Brussels sprout pesto into the mashed potatoes using a wooden spoon.
- Let the mixture rest for 5 minutes to allow flavors to meld.
- Serve warm as a side dish.
Notes
To ensure a smooth and creamy texture, make sure the potatoes are boiled until they are easily pierced by a fork. Also, using room temperature butter and warm milk will help achieve a more cohesive and fluffy mashed potato consistency. Adjust seasoning to your taste and feel free to experiment with additional herbs like basil or parsley for extra flavor in the pesto.
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