Marc Bouchard of Stellina mixes homemade basil pesto with potato puree and heavy cream. The spread can also be made with commercial pesto.
1½ pounds (about 3 large) Idaho potatoes, peeled and cut into quarters
½ teaspoon each salt and pepper, and more to taste
½ cup heavy cream
½ clove garlic, finely chopped
1 tablespoon lemon juice
½ teaspoon red wine vinegar
1½ tablespoons basil pesto
¼ cup olive oil Extra olive oil (for sprinkling)
2 tablespoons pine nuts, toasted
2 fresh basil leaves
1. In a large saucepan, combine the potatoes with cold water to cover. Add salt and bring to a boil. Cover and simmer for 15 to 20 minutes or until the potatoes are tender when pierced with a skewer. Drain and leave to cool.
2. Using a potato masher, mash the potatoes to break them up. Add the heavy cream a little at a time, mashing until smooth.
3. Add the pepper, garlic, lemon, vinegar, and pesto. Mix well. Slowly dribble in the olive oil, mixing to incorporate.
4. Chill the mixture for 2 hours.
5. Transfer the potato spread to a small dish and garnish with oil, pine nuts, and basil leaves. Serve with bread or crackers.
Adapted from Stellina restaurant