Spice up your usual mashed potatoes recipe with ultra fresh, super tasty radish pesto.
- 2 cups radish microgreens
- 2 cloves garlic
- Juice of 1/4 lemon
- 1/4 cup sliced or slivered almonds
- 1/4 cup parmesan cheese
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
For Mashed Potatoes
- 2 lbs russet potatoes, peeled and cut into roughly 1.5 in cubes
- 1/2 cup heavy cream
Make pesto: combine all ingredients in a blender or food processor and blend until smooth. Add more olive oil as needed until pesto reaches desired consistency. Season to taste with salt and fresh black pepper.
Make mashed potatoes: Place potatoes in a large pot and cover with cold water. Season with salt. Bring water to a rolling boil. Continue to boil until potatoes are fork-tender, about 20 minutes. Strain potatoes in a colander and then transfer back to large pot. Using a fork or potato masher, mash potatoes until they are smooth and have no large lumps.
Combine: Once potatoes are mashed, add heavy cream, pesto, and salt to taste. Stir to combine. Enjoy!
TIP: Boil potatoes in vegetable or chicken stock to add another level of flavor to this dish.
Tip: Reserve several radish greens and use to garnish potatoes.
Tip: Macadamia or pistachio nuts are a good alternative to almonds in pesto
Tip: For smoother potatoes add more cream.