Pesto Mashed Potatoes with Shaved Parmesan

These are the most amazing mashed potatoes ever! The creamy spuds are laced with butter and zingy basil pesto and then topped with shavings of fresh parmesan cheese. They're buttery, rich, floral, and cheesy. Just 5 ingredients and about 20 minutes, and they can also be yours.

Not only will these make an excellent addition to your weeknight table year-round, think about how awesome they would be for the holiday season! Family and friends will be blown away by the amount of flavor in what's often a simple side dish. This winner will take front-and-center on dinner table stage.

And, they seriously couldn't be easier. A quick boil, and then an even quicker mash with the rest of the flavorful ingredients.

I used Russet/baking potatoes for this recipe. If you want some color and a more chunky side dish, use red potatoes and leave the skin on.

Pesto Mashed Potatoes with Shaved Parmesan 

1 1/2 pounds Russet potatoes, peeled and cut into 2-inch chunks
1/4 cup prepared basil pesto
1/4 cup milk
2 tablespoons butter
Salt and freshly ground black pepper
1/4 cup shaved parmesan cheese

Place the potatoes in a large saucepan and pour over enough cold water to cover. Set the pan over high heat and bring to a boil. Boil for 12 to 15 minutes, until the potatoes are fork-tender.
Drain and return the potatoes to the pan. Add the pesto, milk and butter and mash until you reach your desired consistency (I like somewhere between smooth and chunky). Season to taste with salt and pepper.
Transfer the mashed potatoes to a serving bowl and top with the shaved parmesan cheese.
Serves 4-6