- Prep Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Place potatoes in a stockpot with enough salted water to completely cover them. Bring water to a boil, reduce heat to low and cover and cook for 20-25 minutes. Potatoes should feel tender when pierced with a fork. Drain and return to pot.
Using a blender, mash potatoes. Add butter. Slowly add milk until smooth. Stir in pesto until completely blended. Season with salt and pepper.