Pesto Mashed Potatoes

2 1/2 pounds baking potatoes (or 2 pounds)
6 Tbsp. butter
1/2 cup sour cream
1/3 cup purchased pesto sauce (or homemade)
salt and white pepper

Bring a pot of water to a boil. Peel potatoes and cut into large pieces. Add potatoes to boiling water, cook until tender (15 to 20 minutes) and drain. Transfer potatoes to a large bowl and mash with a potato masher. Stir in butter, sour cream and pesto sauce. Season with salt and white pepper. Potatoes can be kept warm placing bowl over a large pot of steaming water. Cover bowl with aluminum foil. Serve potatoes warm.
This recipe is from the Ivory Homes cook book. Yummy.