Reviewed: May 3, 2009

Followed the suggestions of others and doubled the amount of pesto. Nice and easy way to add some flavor to mashed potatoes.

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Reviewer:

fit_girl_9

Cooking Level: Intermediate

Reviewed: Apr. 2, 2009

I wanted to make Art Smith's Scalloped Potatoes with Sun Dried Tomato Pesto to compliment a roast but didn't have 2 ovens. This was a wonderful alternative. Using Yukon Gold potatoes will give it a more buttery taste and I used chicken broth instead of milk. Sprinkle a little parmesan on top and yum!

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Reviewer:

kassco410

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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16 users found this review helpful

Reviewer:

S. White

Cooking Level: Intermediate

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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8 users found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

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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6 users found this review helpful

Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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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Reviewer:

Phil A.

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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Reviewer:

nat

Reviewed: Apr. 25, 2007

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

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Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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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Reviewer:

SARIENANJ

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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7 users found this review helpful