Mashed Potatoes With Parsley and Walnut Pesto

• 1 cup Italian parsley leaves
• 2 tablespoons lightly toasted walnuts
• 2 large cloves garlic
• 13 cup extra-virgin olive oil
• 3 pounds boiling potatoes, peeled
• Salt and freshly ground black pepper
• 1/2 cup hot skim milk

1. Combine parsley, walnuts and garlic in a food processor and process until finely minced.
2. Slowly add one-fourth cup of the oil and process until smooth.
3. Set aside.
4. Cut the potatoes in large, uniform cubes and boil in salted water until tender, about 20 minutes.
5. Drain and mash, mixing with the skim milk and remaining olive oil.
6. Season with salt and pepper.
7. To serve, either stir in the pesto so it blends uniformly or creates a streaky marbelized effect.
8. Alternately, the potatoes can be served with each portion topped with some of the pesto.

italian parsley, walnuts, garlic, extravirgin olive oil, boiling potatoes, salt, milk

Taken from cooking.nytimes.com/recipes/3201 (may not work)