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About this recipe:
A deliciously different way to prepare mashed potatoes. Serve at Sunday lunch for a change of pace.
4 large baking potatoes, peeled and quartered
1 (390g) tin artichoke hearts in water, drained
1 clove garlic, minced (or to taste)
125ml hot milk
50g softened butter
salt and freshly ground black pepper to taste
- Place potatoes in a large pot with enough water to cover. Bring to the boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
- Meanwhile, puree the artichokes and garlic with the milk until smooth.
- Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.
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