- 8 medium potatoes
- 1 8 oz pkg cream cheese
- ¼ cup sour cream
- salt
- black pepper, freshly ground
- 1 cup pesto
- 2 tablespoons butter, melted
ingredients
directions
1. In a large pot of boiling salted water, cook potatoes until tender, 25 to 30 minutes. Drain, then peel when cool enough to handle. |
2. In a large bowl, with an electric mixer on medium speed, beat cream cheese with sour cream until blended. Gradually add drained hot potatoes, beating until smooth and soft. Season with salt and pepper to taste. |
3. Spoon about one-fourth of whipped potatoes into a buttered 2-quart ovenproof casserole and top with one-third of pesto. Repeat layers of potatoes and pesto, ending with potatoes. Brush surface with melted butter. (Recipe can be made a day ahead. If made only a few hours before serving, refrigeration is unnecessary; leave in cool spot at room temperature. If refrigerated, return to room temperature before baking.) |
4. Preheat oven to 350 degrees F. Bake mashed potatoes until heated through, about 30 minutes. |
Categories
Holiday, Potatoes, Side Dish, Vegetables
