Pesto Potatoes

• 2 lbs medium yellow potatoes, such as Yukon gold
• 1 cup firmly packed fresh basil leaf
• 12 cup torn fresh spinach leaves
• 14 cup grated parmesan cheese
• 14 cup pine nuts or 14 cup almonds
• 2 garlic cloves, quartered
• 14 teaspoon salt (optional)
• 2 tablespoons olive oil or 2 tablespoons cooking oil
• 2 tablespoons water
• 0.5 (8 ounce) package fat free cream cheese
• 2 -3 tablespoons nonfat milk or 2 -3 tablespoons soymilk
• salt
• pepper

1. Peel and quarter potatoes.
2. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain.
3. Meanwhile, for pesto, in a food processor combine basil, spinach, Parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt.
4. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides.
5. With machine running, gradually add oil and water.
6. Process to the consistency of soft butter.
7. Mash warm potatoes with a potato masher or an electric mixer on low speed.
8. Add cream cheese.
9. Season to taste with salt and pepper.
10. Gradually beat in enough milk to make potatoes light and fluffy.
11. Top each serving with 1 teaspoon of the pesto.
12. Cover and chill or freeze remaining pesto for another use.

yellow potatoes, basil leaf, fresh spinach leaves, parmesan cheese, nuts, garlic, salt, olive oil, water, cream cheese, nonfat milk, salt, pepper

Taken from www.food.com/recipe/pesto-potatoes-195669 (may not work)