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Let pesto stand at room temperature while preparing potatoes. Bring a large pot of lightly salted water to boil. Peel and quarter potatoes. Cook, covered, for 20 to 25 minutes or until tender; drain. Mash with a potato masher or an electric mixer on low speed. Beat in cream cheese and pepper. Gradually beat in enough milk to make potatoes light and fluffy. Top each serving with 1 teaspoon pesto.