Optional topping - crumbled croutonsfor the texture
Instructions
Peel the potatoes and cut into cubes.
Place the potatoes in a saucepan in a pan of cold water with some salt and bring to boil.
Lower heat and simmer for about 15 minutes until potatoes are done. They should be nice and soft.
Drain and leave to air dry for a couple of minutes.
Season generously with salt and pepper, add the butter and cream and mash the potatoes well. Add a little bit of milk to lighten the texture. As mentioned, you want the mash on the fluid side for easy assembly.
Set aside to cool down. If you start assembling the starter while the mash is warm, the glasses will start to steam up.
Assembly
Place about a tablespoon of mash in each glass, the mash ought to settle fairly well into the glass shape.
Follow by 1 tablespoon of pesto, spreading it out a little. There is no need to get the pesto to the edge as the next lot of mash will do that.
Now you place another tablespoon of mash over, letting it spread to the edge.
Top with nuts, some torn basil leaves and place a cheese crisp as in the picture.
Notes
The recipe makes about 6 - 10 starters, depending on portion/glass size.