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Smashed Potatoes with Basil Pesto

3 lbs. red skinned or Yukon gold potatoes, quartered

1/2 cup milk or half & half

2 tbsp. butter

1/2 cup Pesto sauce, made without pine nuts

salt and freshly ground pepper

Boil potatoes in salted water until very tender. Drain well and place the pan back on the stove to dry the potatoes. Smash the potatoes with a masher or large fork blending in the milk & butter. Add pesto sauce, salt and pepper to taste. Serve hot.