Artichokemashedpotatoes Recipes

ARTICHOKE MASHED POTATOES

Steps:

• 1. Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain. 2. Mash slightly into big pieces, set aside. 3. In the bowl of a food processor or blender, puree the drained artichoke hearts with half the butter and milk. 4. Place the mixture in a bowl and add the still warm potatoes and remaining butter and milk and mix/mash until you get the desired consistency or until smooth. 5. Add salt and pepper to taste. Tip: This recipe can be made dairy or pareve.

ARTICHOKE MASHED POTATOES

Steps:

• 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! ;).

SPINACH & ARTICHOKE MASHED POTATOES

Steps:

• 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.

CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH

Steps:

• Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.