Pesto (even jarred pesto, as I have used in this recipe) enriches classic mashed potatoes with its rich, herbal, garlicky goodness. The potatoes pair well with many foods, including steak, roast chicken and pork. 

Serves 4 to 6

4 medium red potatoes, about 1½ pounds total, peeled and cut into quarters
Kosher salt
2 tablespoons unsalted butter, at room temperature
1/3 cup milk, at room temperature
2 tablespoons basil pesto
2 tablespoons minced chives
Freshly ground black pepper

Place the potatoes in a saucepan. Add enough cold water to cover by 1 inch. and a generous pinch of salt. Bring the water to a boil over high heat, reduce the heat to low, and cook, uncovered, until the potatoes are tender when pierced with a sharp knife, about 15 to 20 minutes.

Drain the potatoes and return them to the hot pan. Place the pan over medium heat and shake the pan over the heat to remove the residual moisture from the potatoes, about 1 minute.  Pass the potatoes through a potato ricer or food mill into a large bowl. If you do not have a ricer or food mill, mash well with a fork or potato masher.  Add the butter and milk and stir until smooth. Swirl in the pesto and chives. Season with salt and pepper, to taste.