Spinach & Artichoke Mashed Potatoes

"It's spinach & artichoke dip meets mashed potatoes in heavenly harmony. You'll never want one without the other again!"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Muffin Goddess photo by Muffin Goddess
photo by Tread photo by Tread
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. Ginny Sue
    Great way to add some pizzazz to ordinary mashed potatoes. I made a few changes because I'm lazy, but I don't think they affected the outcome. I left the potatoes unpeeled, because It's a pain to peel baby potatoes. I also did not puree the artichokes because I did not want to get out the processor, so I just finely chopped the artichokes instead. Great side dish!
     
  2. PaulaG
    If you like spinach artichoke dip then this recipe is for you. The potatoes were medium size Yukon gold with skins left on. Yogurt was used in place of the sour cream and 2% milk for the milk. The potatoes and a portion of the artichoke hearts were mashed with a potato masher and then the remainder folded in with the spinach. The potatoes served as a base for Roman Stew during ZWT 7.
     
  3. Kumquat the Cats fr
    This was quite tasty. Instead of frozen spinach I used fresh (blanched and chopped baby spinach), and instead of sour cream I used 2% fat yogurt. I recommend using more parmesan cheese as well, maybe 1/4 cup to keep the calories down but the taste up:) Thanks from someone living near Broadway (though downtown, not in the theatre district). :)
     
  4. cookiemakinmama
    fantastic! i added quite a bit more parmesean...maybe a 1/2 cup and they were delicious!
     
  5. Charmie777
    This was really good. I decreased the spinach a little, cuz my boys are a little picky.
     
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Tweaks

  1. nethope
    I was looking for a tasty use of leftover artichoke hearts (other than my usual pasta salad) from making my "everything" pizza. I wanted mashed potatoes with an accent, so I doubled the amount of potatoes using mostly Red Bliss with two purple potatoes. I skipped the sour cream, and used colby cheese instead of parmesan. Really quite tasty!
     
  2. Ginny Sue
    Great way to add some pizzazz to ordinary mashed potatoes. I made a few changes because I'm lazy, but I don't think they affected the outcome. I left the potatoes unpeeled, because It's a pain to peel baby potatoes. I also did not puree the artichokes because I did not want to get out the processor, so I just finely chopped the artichokes instead. Great side dish!
     
  3. Kumquat the Cats fr
    This was quite tasty. Instead of frozen spinach I used fresh (blanched and chopped baby spinach), and instead of sour cream I used 2% fat yogurt. I recommend using more parmesan cheese as well, maybe 1/4 cup to keep the calories down but the taste up:) Thanks from someone living near Broadway (though downtown, not in the theatre district). :)
     
  4. Dominick and Amanda
    These are awesome! I left out the parmesan and used soy milk instead of regular. I also substituted cream cheese for the sour cream. Fabulous recipe!
     
  5. justcallmetoni
    Simply put, this was divine. Beef makes a rare appearance on my dinner table, so when it happens, a special accompaniment is required. As someone on the WW Core program, I had to make a few changes that are common to me and suit my tastes. Used fat free sour cream and replaced the margarine with 4 teaspoons of a high quality extra virgin olive oil. Was planning to skip the Parmesan on mine but on taste decided it added so much to the dish it was well worth the points. I loved the earthy salty combination here as well as the textural contrasts. Thanks so much!
     

RECIPE SUBMITTED BY

This is a picture of my boyfriend and me at my company's fancy holiday party in December 2007. I graduated with my BA in musical theatre a few years ago. I'm now living in the big city doing the 9-5 thing while I try to make this acting thing work. Theatre and singing (and my boyfriend!) are what fire me up, but cooking is what chills me out. I love to come home and try a new recipe. In August 2006 I was diagnosed with a gluten allergy, and I've also been diabetic since the age of 14 so food can sometimes be a challenge; but I love experimenting in the kitchen and finding new options. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/bumbag5.gif?t=1211686551"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
 
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