Presented by: Ken Sudhues, from Victoria

Cook's Note: Slices of this salad roll are quite striking—swirls of white and green—and it tastes SO good! This dish is best made a day ahead to allow the flavors to bloom. Left overnight, oil from the pesto will seep through the potatoes and can make some intriguing patterns. Non-dairy ingredients may be substituted for those who are vegan or lactose-sensitive.

Ingredients

• 5-8 pounds russet or other firm, starchy potatoes
• 1-2 heads fresh garlic
• 4 ounces butter or margarine
• 8 ounces plain or seasoned cream cheese, sour cream or 4 ounces plain yogurt (less yogurt is used because of its higher moisture content)
• black pepper
• 1 1/2 cups pesto (fresh or purchased)

Preparation

Peel and boil potatoes and whole peeled garlic cloves together in lightly salted water until potatoes are cooked through. Drain and mash everything thoroughly, adding butter, cream cheese and a generous amount of black pepper. Allow to cool to a comfortable handling temperature.

Place 18 to 24 inches of waxed paper on a large, clean tray or a cookie sheet, then spread the mashed potato mixture evenly on it. It should be about 3/4-inch thick. Spread the pesto evenly over the potatoes, leaving about 1 inch clear at the leading edge.

Using the waxed paper, roll the potatoes and pesto over each other like a jellyroll. The edges may crack, but this is easily repaired.

Remove the waxed paper. Cover the roll with plastic wrap and chill seam-side down.

For presentation, place the roll on a suitable platter and sprinkle with chopped parsley or paprika. Serve chilled and sliced.