Pesto Mash

30 minutes
  • 5 red potatoes skin on, diced into 2cm pieces
  • 4 tbsp robust extra virgin olive oil
  • 2 heaped tbsp sun dried tomato pesto stir through sauce
  • 1/3 cup chopped Italian parsley
  • 100g taleggio or gorgonzola, room temperature
  • Truffle salt and cracked black pepper (truffle salt optional)
  1. Steam diced potatoes in a colander for 20 minutes. Once cooked steam dry in a colander for a few minutes to remove excess moisture.
  2. Crush potato with oil, pesto, parsley and cheese. Use a wooden spoon to beat until smooth.
  3. Season to taste.
Use any leftover stir through pasta sauce to create your own flavour.

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