Pesto Potato Bake
4 medium - Potatoes, peeled and quartered
1/4 cup - Butter
1 cup - Milk
3 ounces - Cream cheese, softened
1 cup - Sour cream
1/4 cup - Basil pesto
Salt & pepper
Boil potatoes in salted water until soft, drain completely.
Return to pan and mash.
Stir in butter, milk, cream cheese and sour cream and blend.
Stir in pesto and Salt and Pepper to taste, mix well.
Add more milk if necessary so it's not too thick.
Put mixture into an oven-proof deep dish and bake at 350 degrees for 30 minutes.
Serve at once.