Pesto Potatoes

Ingredients
2  pounds medium yellow fleshed potatoes, such as Yukon gold
1  cup firmly packed fresh basil leaves
1/2  cup torn fresh spinach leaves
1/4  cup grated Parmesan cheese
1/4  cup pine nuts or almonds
2   cloves garlic, quartered
1/4  teaspoon salt (optional)
2  tablespoons olive oil or cooking oil
2  tablespoons water
1/2  of an 8-ounce package fat-free cream cheese
   Salt
   Pepper
2  to 3 tablespoons fat-free milk
 
Directions
1. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain.

2. Meanwhile, for pesto, in a food processor bowl combine basil, spinach, Parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With machine running, gradually add oil and water. Process to the consistency of soft butter. 

3. Mash warm potatoes with a potato masher or an electric mixer on low speed. Add cream cheese. Season to taste with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy. Top each serving with 1 teaspoon of the pesto. Cover and chill or freeze remaining pesto for another use. Makes eight 3/4-cup servings.
 
Make-Ahead Tip: Prepare pesto. Cover and chill pesto for up to 2 days or pack in an airtight container and freeze for up to 1 month.

Source:  Better Homes & Gardens