Ingredients
3 pounds (1362 grams) yellow potatoes, quartered
5 cups (40 ounces) cool water
½ cup (4 ounces) whole milk
2 tablespoons (28 grams) butter
1/2 cup (4 ounces) sour cream or full fat Greek yogurt
1 teaspoon (4 grams) salt
1 cup (25 grams) basil leaves
1 clove (5 grams) garlic
¼ cup (40 grams) pistachios
¼ cup (56 grams) olive oil
1 tablespoon (14 grams) lemon juice
½ teaspoon (2 grams) salt
¼ teaspoon (1 gram) black pepper
½ cup (27 grams) sundried tomatoes
¼ cup (7 grams) basil leaves
1 clove (5 grams) garlic
2 tablespoons (28 grams) olive oil
1 tablespoon (14 grams) balsamic vinegar
½ teaspoon (2 grams) salt
¼ teaspoon (1 gram) black pepper
4 (20 grams) green onions, ends trimmed, roughly chopped
4 ounces (118 grams) Parmesan cheese, cut into 1” cubes, pulse to mince
2 tablespoons (10 grams) peppercorns
Step by step
In medium saucepan over medium heat add potatoes, water, and salt. Bring to a boil then reduce to a simmer and cook for 20 minutes or until potatoes are easily pierced with a fork.
While potatoes are cooking make toppings. In KitchenAid® Cordless Go Food Chopper add basil pesto ingredients and pulse. Empty into small serving bowl and repeat with sundried tomato pesto ingredients. In KitchenAid® Cordless Go Top Down Chopper pulse green onion until finely chopped. Repeat with parmesan cheese until minced.
Add peppercorns to KitchenAid® Cordless Go Spice Grinder and pulse to desired consistency. When potatoes are cooked, drain and add to a mixing bowl with milk, butter and sour cream. Using KitchenAid® Cordless Go Hand Mixer mix until fluffy.
Add ¼ teaspoon pepper. Serve potatoes with pestos, green onions, parmesan, and additional pepper.