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These Basil Mashed Potatoes are a great twist to traditional mashed potatoes. Adding a swirl of homemade basil pesto makes the best mashed potatoes that your whole family will love!

These Basil Mashed Potatoes are classic mashed potatoes with a swirl of homemade pesto to makes the best mashed potatoes your whole family will love

If you love mashed potatoes like I do, these creamy mashed potatoes will likely become a new favorite side dish for you.

These Basil Mashed Potatoes are classic mashed potatoes with a swirl of homemade pesto to makes the best mashed potatoes your whole family will love

And if you’re like me and love all things pesto, these pesto mashed potatoes will become habit forming!  Just a little swirl of added basil pesto can turn plain ol potatoes into something a little more rich and elegant.  

How to Make Mashed Potatoes Without Milk

For this recipe, we use a little chicken broth instead of milk for lighter potatoes.  You can also use a little of the water that the potatoes were boiled in rather than chicken broth if you like.

Creamy Mashed Potatoes Recipe

This is an easy mashed potatoes recipe to pull together any night of the week!  You can use either russet potatoes, Yukon gold or red potatoes for this recipe.   

  • Russet, Yukon Gold or Red Potatoes 
  • Chicken broth (or the water from boiling the potatoes or a little milk)
  • Basil pesto
  • Butter or vegan butter

For the Basil Pesto

  • Fresh basil leaves
  • Grated Parmesan cheese
  • Garlic cloves
  • Extra-virgin olive oil

How to Cook Mashed Potatoes

Learn how to mash potatoes so they turn out perfect every time.  This homemade mashed potatoes recipe comes together in about 20 minutes start-to-finish.

  1. Cut the potatoes in quarters and place in a large pot.
  2. Cover the potatoes with water and bring to a boil. Reduce heat and simmer for about 10 – 12 minutes or until the potatoes are fork tender.
  3. Drain the potatoes and add the chicken broth.
  4. Using an electric mixer, blend the potatoes until they’re creamy.

How to Make Pesto

  1. Combine the basil leaves, Parmesan cheese and garlic in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.

Variations

  • Use a little water that the potatoes boiled in or a little milk instead of chicken broth if you prefer
  • Use arugula instead of basil for the pesto
  • Adjust the amount of parmesan cheese to your preference or omit it altogether for a dairy-free version

More Healthy Side Dish Recipes 

These Basil Mashed Potatoes are classic mashed potatoes with a swirl of homemade pesto to makes the best mashed potatoes your whole family will love
Yield: 4 servings

Basil Mashed Potatoes

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2-1/2 pounds potatoes (russet or red)
  • 1/2 cup chicken broth
  • 1/2 cup basil pesto
  • For the Basil Pesto
  • 2 cups packed fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup extra-virgin olive oil, add more for desired consistency

Instructions

  1. Cut the potatoes in quarters and place in a large pot.
  2. Cover the potatoes with water and bring to a boil. Reduce heat and simmer for about 10 - 12 minutes or until the potatoes are fork tender.
  3. Drain the potatoes and add the chicken broth.
  4. Using an electric mixer, blend the potatoes until they're creamy.

For the Pesto

  1. Combine the basil leaves, Parmesan cheese and garlic in a blender or food processor fitted with the metal blade and pulse until the leaves are minced finely.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
© Deborah
Category: Sides