Ingredients
4-1/2 pounds red potatoes, cut into 1-inch pieces6 tablespoons butter, cubed1-1/2 teaspoons salt3/4 teaspoon pepper1 to 1-1/3 cups heavy whipping cream, warmed1/3 cup prepared pesto1/4 cup extra virgin olive oil
Preparation
Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto into potatoes. Drizzle with olive oil; serve immediately.
