Mashed Potatoes with Spinach Pesto
Cooking potatoes and spinach combination is great. 34
peeled and cubed
vegetarian chicken broth, non-fat, low-sodium
low-fat or non-fat
salt and black pepper
Place potatoes into a large pot and cover with salted water.
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Drain and allow to steam for a few minutes.
Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender.
Purée until smooth and set aside.
When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.