2 pounds medium yellow fleshed potatoes, such as Yukon gold
1⁄2 of an 8-ounce package fat-free cream cheese
Salt and pepper
2 to 3 tablespoons skim milk
8 teaspoons Pesto
1 cup firmly packed fresh basil leaves
1⁄2 cup torn fresh spinach
1⁄4 cup grated Parmesan cheese
1⁄4 cup pine nuts or almonds
2 cloves garlic, quartered
1⁄4 teaspoon salt
2 tablespoons olive oil or cooking oil
2 tablespoons water
Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain. Mash with a potato masher or an electric mixer on low speed. Add cream cheese. Season to taste with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy. Top each serving with 1 teaspoon Pesto.
Pesto: In a food processor bowl combine the basil leaves, spinach, cheese, nuts, and garlic. Add salt if desired. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With machine running, gradually add the oil and water. Process to the consistency of soft butter. Cover and chill for up to 2 days or freeze for up to 1 month. Makes about 1⁄2 cup.
Nutrition facts per serving: 134 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 45 mg sodium, 24 g carbo., 2 g fiber, 5 g pro. Daily values: 6% vit. A, 14% vit. C, 6% calcium, 3% iron.