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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Easy, snappy, pesto-y, cheesy, creamy tatoes! Ingredients:
1 lb baby red potato |
1/2 cup pesto sauce |
1/4 cup hot vegetable broth |
1/4 cup light cream |
1 tablespoon butter |
1/3 cup grated parmesan cheese |
salt and pepper |
Directions:
1. Boil some water in a large pot. Make sure you salt the water.
2. Wash potatoes.
3. Cut potatoes in half unless they're tiny, then leave whole.
4. Boil potatoes about 12 minutes or until they're tender.
5. Drain water from the pot and put potatoes back into the pot.
6. Add broth, butter, cream, and pesto.
7. Smash the potatoes with the skin on. They'll be chunky.
8. Add in salt, pepper, and cheese to taste.
9. Yum.
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