Pesto Mashed Potatoes

Where Green Meets Gentle Comfort

Mashed potatoes have always occupied a particular kind of quiet in the kitchen — the kind that asks nothing of you except patience and presence. There is something almost meditative about the process: the soft give of cooked potato, the slow fold of butter, the moment everything becomes smooth and yielding. Here, a spoonful of bright, herbed pesto moves through that familiar comfort like a breeze through a window left open — not transforming, exactly, but lifting. The result is something tender and a little unexpected, grounded and green all at once.

Ingredients

• 2 pounds red potatoes, peeled
• Alessi Sea Salt, to taste
• 2 tablespoons butter, softened
• 1/2 cups milk
• 2 tablespoons Alessi Pesto

Instructions

1. Place potatoes in a stockpot with enough salted water to completely cover them.
2. Bring water to a boil, reduce heat to low and cover and cook for 20-25 minutes.
3. Potatoes should feel tender when pierced with a fork.
4. Drain and return to pot.
5. Using a blender, mash potatoes.
6. Add butter.
7. Slowly add milk until smooth.
8. Stir in pesto until completely blended.
9. Season with salt and pepper.