Preparation time: 10 minutes
Cook time: 20 minutes
- 450g potatoes, Maris Piper or King Edward
- 120g Filippo Berio Tomato & Ricotta Pesto
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
Cut the potatoes into even-sized pieces and place in a large pan of cold, salted water. Bring to a boil, cover and simmer for 15-20 minutes until completely cooked.
Drain potatoes from water and add the Filippo Berio Tomato & Ricotta Pesto. Mash with a potato masher or ricer and season with salt and freshly ground black pepper.
Serve with a drizzle of Filippo Berio Extra Virgin Olive Oil.
You can flavour the potato with any of the Filippo Berio Pesto's. Filippo Berio Classic Pesto would work well with a leg of lamb.