Potatoes, Mashed w Parsley & Walnut Pesto

Combine parsley, walnuts and garlic in food processor and process until finely minced. Slowly add .25 c oil and process until smooth. Set aside. Cut potatoes in large, uniform cubes and boil in salted water until tender; about 20 min. Drain and rice, mixing w cream and remaining olive oil. Season. To serve, either stir in pesto so it blends uniformly or creates a streaky marbleized effect.

Parsley 1c, Italian
Nuts, Walnuts 2T, lightly toasted
Garlic 2 large cloves
Olive Oil 0.33c
Potato 3lb, boiling, peeled
Heavy Cream 0.5c, warmed