2 lbs red potatoes
1 Cup whole milk
1/2 stick (4 Tbsp) unsalted butter, softened
1/2 Cup of our Basil Pesto with Extra-Virgin Olive Oil
Smoked Ground Black Pepper
Cut potatoes (with skin on, but eyes and “ugly bits” removed) into 1-in pieces, then generously cover with cold, salted water (a generous salting of the water is good) in a large, heavy pot. Bring potatoes to a slow simmer until potatoes are tender (about 15-20 min once water is bubbling hot).
Meanwhile, heat milk, butter, and 1/2 tsp black pepper in a small saucepan over medium heat, until butter is melted.
Drain potatoes and return to pan or a large mixing bowl. Mash with a potato masher, and, while still hot, stir in the milk-butter-pepper mixture. Season with salt and pepper.
Place creamy potato mixture in an ovenproof baking dish and add the pesto over the top, mixing in only slightly. Bake 10 min at 350F, til pesto begins to brown slightly.
Serve piping hot.