(Feature Impact) Make a delicious side dish a cinch with pesto, which adds a bright, flavorful twist to a classic in these Basil Pesto Mashed Potatoes. They pair perfectly with everyday family meals using Little Potatoes that require no chopping or peeling, thanks to their naturally thin skins, helping cut down on prep time while bringing fresh flavor to the dinner table.

Find more ways to make spring meals a breeze by visiting LittlePotatoes.com.

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Basil Pesto Mashed Potatoes

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4

• 1 1/2 pounds Little Potatoes
•  water
• 1 teaspoon salt, plus additional for seasoning, to taste, divided
• 2 1/2 cups fresh basil
• 4 cloves of garlic
• 1/3 cup pine nuts
• 1/2 cup Parmesan, grated
• 2/3 cup olive oil
• pepper, to taste
• 1/2 cup milk
• 2 tablespoons butter

Add potatoes to a large pot and cover with water. Add 1 teaspoon salt and bring to a boil for 15 minutes, or until potatoes are tender.

In a food processor, place basil, garlic, pine nuts, and Parmesan. Add oil and pulse until mixed, then season with salt and pepper to taste.

In a small saucepot over low heat, heat milk and butter until butter is melted and milk is steaming.

Once potatoes are cooked, strain and transfer to a medium mixing bowl.

Using a potato masher, smash potatoes with milk and butter mixture, then season with salt and pepper to taste. Stir in pesto mixture.