|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
 |
 |
 |
 |
|
No one can resist these, one of our most popular recipes they work beautifully as a side dish to roast chicken.  Email Recipe to a Friend |
 Print
|
|
2 Yukon Gold potatoes, cut into 2 inch pieces 1/4 cup cream or milk, warmed 1/2 cup Artichoke Lemon Pesto 1 tablespoon Butter, softened Salt and pepper to taste 
In large saucepan, cook potatoes in lightly salted water until easily pierced with a fork. Drain . In mixer or with hand mixer or masher, blend potatoes with cream or milk and butter until smooth and creamy. Add artichoke pesto until well blended. Salt and pepper to taste. Serve with Bella’s recipe for Chestnut Honey Glazed Pork or Goat Cheese Mustard Chicken Breast. Buon Appetito! © 2010 Bella Cucina Artful Food
Privacy Policy | For questions or assistance call 800.580.5674
© 2006 Bella Cucina, Inc. We made Oprah's O' List! |
||