Whipped Potatoes with Cilantro Pesto Serving Size - 10 Prepared By - DnD Recipe Rating * * * *
			3 pounds Idaho potatoes, peeled and cut into quarters Kosher salt 1 cup packed fresh cilantro leaves 1/4 cup packed fresh flat-leaf parsley leaves 5 clove garlic, coarsely chopped 2 tablespoons pine nuts 1/2 cup olive oil 1/4 cup grated Parmesan cheese Freshly ground black pepper 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup heavy cream 1 cup milk
			Put the potatoes in a large pot and add enough cold water to cover them by 1inch. Add 1 tablespoon salt and bring to a boilover high heat. Cook until the potatoes are very tender when pierced with a knife, 25 to 30 minutes. While the potatoes are cooking, combine the cilantro, parsley, garlic, and pine nuts ina food processor and process until smooth. With the motor running, slowly add the oil and process until emulsified. Add the cheese, season with salt and pepper, and pulse a few times until combined. The pesto canbe made up to 1 day ahead and stored in the refrigerator. Bring to room temperature before adding to the potatoes. Combine the butter, cream, and milk in a small saucepan and bring to a simmer over low heat. Drain the potatoes well and return them to the pot on the stove over low heat Add 75% of the hot milk mixture to the potatoes and mash using a masher or whip with a handheld mixer until smooth. Add more milk mixture to desired thickness. Fold the cilantro pesto into the mashed potatoes and season with salt and pepper. Transfer to a serving bowl.