Mashed Potatoes with Spinach Pesto
Cooking potatoes and spinach combination is great.
Yield
6 servingsPrep
10 minCook
28 minReady
38 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
potatoes
peeled and cubed |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 14 | ounces |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 7 | ounces |
spinach
washed fresh |
|
| ½ | cup |
Parmesan cheese
low-fat or non-fat |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
potatoes
peeled and cubed |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
olive oil
|
|
| 404.6 | ml/g |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 202.3 | ml/g |
spinach
washed fresh |
|
| 118 | ml |
Parmesan cheese
low-fat or non-fat |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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.
