Reviewed: Aug. 1, 2008

This was another great way to use up our large basil plants. I used olive oil instead of butter and doubled the pesto. I used the 'Simple Garlic and Basil Pesto'recipe from this website. I found they needed a little extra salt (though this may have been due to not using butter). Thanks!

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S. White

	Cooking Level: Intermediate
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Reviewed: Mar. 18, 2008

These potatoes were really good. I used red potatoes and just left the skin on. I followed LadyJayPee's advice about using a bit of sour cream. I also used lots more pesto- probably about 1/2 cup. We had this with our St. Patrick's Day meal. My baby could not get enough of these! Everyone liked them.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Mar. 13, 2008

My daughter made this as part of our Mother's Day meal. The only thing she did differently was to add in some black pepper. Very tasty and all the better because I didn't cook them. Many Thanks.

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KEZ

	Home Town: St Austell, Cornwall, England, U.K. Living In: Plymouth, Devon, England, U.K.
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Reviewed: Jul. 7, 2007

I just started cooking and this was a very easy and exceptionally delicious side-dish. I used a pesto-basil mixture that worked out great.

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Phil A.


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Reviewed: May 18, 2007

Great side dish, and a little different than the same old mashed potatoes. A great way to use pesto.

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nat


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Reviewed: Apr. 25, 2007

Enjoyed the flavor and having the little bit of green made it interesting. Thanks!

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MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: Mar. 8, 2007

I don't like Pesto much to begin with, but I tried this recipe anyway because I thought I'd give it another shot-did not like it.

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SARIENANJ


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Reviewed: Mar. 5, 2007

Wonderful! I used the Knor Creamy Pesto sauce packet. It is high sodium, so won't make often but it's a fun change from the standard. (Using homemade pesto would be much lower sodium, but too expensive for our budget!). Served with broiled tilapia & poured the remaining pesto over that. What a treat.

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Mrs. Chapman

	Cooking Level: Intermediate Home Town: Leavenworth, Kansas, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Jan. 8, 2007

These were good mashed potatoes; I did have to up the amount of milk some, and then ended up putting in some sour cream too. Served them with Beef, Burgundy Style, Buttery Cooked Carrots, & Zesty Marinated Asparagus, all from this website and it was a very nice combination. Thank you!

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LADYJAYPEE

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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Reviewed: Nov. 12, 2006

These were a really nice change from ordinary mashed potatoes. Tastes just like you would expect it to... pesto and mashed potatoes.

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MOLLE888

	Cooking Level: Intermediate Home Town: Bethesda, Maryland, USA Living In: Fairfax, Virginia, USA
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Reviewed: Sep. 12, 2006

Nothing special - a bit dry

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Megan

	Home Town: Madison, Wisconsin, USA
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Reviewed: Sep. 11, 2006

Mashed potatoes are always a hit at my house. I loved this pesto version of the classic dish.

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schmerna

	Cooking Level: Intermediate
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Reviewed: Aug. 27, 2006

Delicious twist on mashed potatoes! I added a little parmesan cheese to the mix, and served it with grilled chicken and veggies for dinner. My husband loved it.

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Mrs. M.

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Aug. 20, 2006

Yummy. Used cilantro pesto from this site and extra milk.

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Jenifer


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Reviewed: May 10, 2006

Pretty yummy! I like the flavor of pesto so I used more of it (3 tablespoons for 2 yukon gold potatoes), and a couple of handfuls of pecorino romano cheese, and a couple of pinches of salt and pepper. Great way to use up extra pesto!

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STARDUST_331

	Cooking Level: Expert Home Town: Scarsdale, New York, USA Living In: Alexandria, Virginia, USA
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Reviewed: Mar. 19, 2006

DELICIOUS!!! it's just a hint of pesto but it's delicious.

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PadreGrande

Cooking Level: Professional

Living In: Lafayette, Louisiana, USA

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