Artichoke Mashed Potatoes


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Servings: 4
  • 1 lb baby yukon gold potato, peeled and quartered
  • 1 (14 ounce) can artichoke hearts, drained and divided
  • 0.5 (10 ounce) package frozen spinach
  • 1⁄4 cup skim milk
  • 1⁄4 cup sour cream
  • 2 tablespoons margarine
  • 2 tablespoons parmesan cheese, grated
  • 1 garlic clove, minced
  • salt and pepper
  • Cover potatoes in cold, salted water in a large saucepan. Bring to a boil, reduce heat to medium and simmer for 20 minutes or until soft.
  • Meanwhile, puree half of the artichoke hearts in a food processor. Set aside.
  • Roughly chop remaining artichokes. Set aside.
  • Defrost spinach. Thoroughly squeeze dry and season to taste with salt and pepper. Set aside.
  • Drain potatoes. Return to the saucepan. Add the pureed artichokes, margarine, parmesan cheese, sour cream, milk, and garlic to the potatoes. Blend with a hand mixer until creamy.
  • Fold in chopped artichokes and spinach. Season to taste with salt and pepper.

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