Recipe adapted from Jerry Traunfeld’s fabulous The Herbfarm Cookbook
(This is an extra large recipe, meant to serve about 15 people.)
- 5 pounds gold potatoes
- 10 sprigs thyme, tied with string
- 2 1.5-ounce packages of fresh chives, snipped
- 2 1/2 cups fresh parsley leaves (from about 2 bunches)
- 1/2 cup + 2 tablespoons olive oil
- 2 teaspoons salt
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- Freshly ground black pepper
Cut the potatoes into quarters. Place in a large soup pot with the thyme bundle, and cover with cold water by 1 1/2 inches. Bring to a boil and cook for about 20 minutes.
Meanwhile, puree the chives, parsley, olive oil, and salt in a food processor.
Drain the potatoes and discard the thyme. Add the milk and cream to the now-empty pot and bring to a simmer over medium heat. Press the potatoes through a ricer into the hot cream, then stir vigorously (and/or use an electric mixer). Just before serving, add the pesto and whip until it is thoroughly incorporated. Season with pepper, and additional salt if needed.