Mashed Potatoes with Spinach Pesto

• 8 each potatoes peeled and cubed
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 14 ounces vegetarian chicken broth, non-fat, low-sodium
• 7 ounces spinach washed fresh
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated low-fat or non-fat
• 1 x salt and black pepper to taste

1. Place potatoes into a large pot and cover with salted water.
2. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
3. Drain and allow to steam for a few minutes.
4. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender.
5. Puree until smooth and set aside.
6. When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.

potatoes, garlic, olive oil, chicken broth, parmesan, salt

Taken from recipeland.com/recipe/v/mashed-potatoes-spinach-pesto--48881 (may not work)