Mashed Potatoes with Spinach Pesto
8 red potatoes
peeled and cubed
2 cloves garlic
1 tablespoon olive oil
1 (14 ounce) can vegetable broth
¾ (10 ounce) bag washed fresh spinach
½ cup grated Parmesan cheese
salt and pepper to taste
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.
When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.
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