Pesto Mash

2 c fresh basil
1/2 c Parmesan
1 t sea salt
1/2 t red pepper flakes
1/2 c olive oil
1 1/2 lb russet potatoes
6 cloves garlic
4 tb unsalted butter
3/4 c Half & Half

Peel potatoes and cut into 2” cubes.
Blend basil, Parmesan, salt & pepper
flakes until minced; drizzle in olive
oil.
Boil potatoes and garlic in salted
water until tender, 15-20m. Drain and
return to pan. Melt butter and warm
Half & Half.
Dry potatoes briefly over med heat,
then mash.
Stir in butter, Half & Half + pesto.
Yield: 6