A deliciously different way to prepare mashed potatoes. Serve at Sunday lunch for a change of pace.
Four stars as written, as these would inarguably be on the “ho-hum” side, flavor-wise. But with a few small additions, these are easily elevated to five stars, particularly if you’re an artichoke lover like me. (I love artichokes so much that Santa used to put them in my Christmas stocking when I was a kid, but I digress) More butter, a chunk of cream cheese and fresh parsley, sage, rosemary and thyme made these exceptional. Ahhh, for summer, when otherwise expensive fresh herbs are plentiful right in your own back yard! I’d like to try other herbs as well – fresh oregano, dill or rosemary are all interesting possibilities. Very creative recipe. - 16 Jun 2011 (Review from Allrecipes US | Canada)
Very yummy. This recipe is really a more healthy alternative to traditional mashed potatoes. I roasted a few cloves of garlic and threw that into the food processor with the artichokes and milk. The recipe as written calls for very little butter, but the artichoke mixture was so creamy I was able to use even LESS and my potatoes were still moist and creamy! Healthy, easy, quick, delicious - everything I need in a recipe! - 26 Jun 2007 (Review from Allrecipes US | Canada)
These are really good if you're an artichoke lover. Since some reviewers said it made a lot, I used 3 large potatoes, and 2 cans of artichokes. I left about 5 artichoke hearts out of the puree and roughly chopped them, I wanted some chunks of them in the mash. It turned out great! - 29 Apr 2010 (Review from Allrecipes US | Canada)