Prep 10 mins
Cook 20 mins
I found this one web surfing and thought it sounded intersting, since I love both artichokes and potatoes. ;) It didn't specify the size of can for the artichokes, but this is what I found for average non-marinated - adjust to taste. ;)
- 4 large idaho potatoes, peeled and quartered
- 1 (14 ounce) can artichoke hearts (non-marinated)
- 3 tablespoons butter
- 1⁄4 cup milk
- salt & pepper
- Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork; Drain.
- In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer.
- Add potatoes and remaining butter and milk and mix until smooth.
- Add salt and pepper to taste.
- Enjoy! ;).
I give it 4 stars cause at first I wasn't sure if I would like it. Cause I don't like antichoke. And for me, I tasted the antichokes. My baby of 23 months ate a little bit of these mashed potatoes. I think he liked it :) Thanks for posting MommyDiva :)
The artichokes add a nice flavor without making the mashed potatoes taste "artichok-y". DH and kids had no clue that artichokes were in here. I added a bit of sour cream just to give some extra creaminess. I think you could get away with 2 cans of artichokes if you really want to taste them. Great way to get some extra vitamins. I'll repeat this recipe. Thanx for posting it!
Nice spin on mashed potatoes. We love marinated artichoke hearts, that is all we keep in the house, but we used half the quantity so they wouldn't overpower it (I think we could have done the full amount, but DH wanted to try halving them). That also led me to add less butter because of the added oil. I followed another reviewer and added nonfat sour cream to them also (added til we had the right amount of liquid - probably a cup between that and the milk). They tasted great.