2 medium Yukon Gold potatoes
1/4 cup milk, warmed
1/2 cup Elki Artichoke Lemon Pesto
1 Tbsp California extra-virgin olive oil
Fresh ground pepper
Cut potatoes into 2 inch pieces. In large saucepan, cook potatoes in lightly salted water until easily pierced with a fork. Drain. Mash potatoes in a bowl with the milk and olive oil until smooth and creamy. Add artichoke pesto until well blended.
Salt and Pepper to taste.