Artichoke Mashed Potatoes Recipes

ARTICHOKE MASHED POTATOES

Artichoke Mashed Potatoes image

Upgrade your usual side dish of mashed potatoes by making artichoke mashed potatoes. The artichoke will add taste but not calories.

Provided by Jamie Geller Test Kitchens

Categories Side Dish

Time 30m

Yield 5 - 6

Number Of Ingredients 6

Ingredients

4 large Idaho potatoes, peeled and quartered
1 can artichoke hearts (non-marinated), drained
3 tablespoons butter or margarine
1/4 cup milk or non dairy substitute
Onion or garlic
Salt and pepper, to taste

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.

Nutrition Facts :

ROASTED SMASHED POTATOES WITH ARTICHOKES

Roasted Smashed Potatoes with Artichokes image

I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound small red potatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh chives, optional

Steps:

Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.

Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.

CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH

Chunky Jerusalem Artichoke and Potato Mash image

Provided by Deborah Madison

Categories Potato Side Vegetarian Quick & Easy Low Cal High Fiber Jerusalem Artichoke Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

1 pound Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
3 tablespoons butter

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.

SPINACH & ARTICHOKE MASHED POTATOES

Spinach & Artichoke Mashed Potatoes image

It's spinach & artichoke dip meets mashed potatoes in heavenly harmony. You'll never want one without the other again!

Provided by DreamoBway

Categories Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb baby yukon gold potato, peeled and quartered
1 (14 ounce) can artichoke hearts, drained and divided
0.5 (10 ounce) package frozen spinach
1/4 cup skim milk
1/4 cup sour cream
2 tablespoons margarine
2 tablespoons parmesan cheese, grated
1 garlic clove, minced
salt and pepper

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.

ARTICHOKE MASHED POTATOES

Artichoke Mashed Potatoes image

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. ;)

Provided by Mommy Diva

Categories Potato

Time 30m

Yield 6 1/2 cup servings

Number Of Ingredients 5

Ingredients

4 large idaho potatoes, peeled and quartered
1 (14 ounce) can artichoke hearts (non-marinated)
3 tablespoons butter
1/4 cup milk
salt & pepper

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! ;).

Nutrition Facts : Calories 279.9, Fat 6.5, SaturatedFat 4, Cholesterol 16.7, Sodium 279.6, Carbohydrate 50.9, Fiber 9, Sugar 2.6, Protein 7.7

ROASTED POTATOES AND ARTICHOKES

Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ARTICHOKE MASHED POTATOES

Artichoke Mashed Potatoes image

A new way to make mashed potatoes that is creamy and smooth!

Provided by Doreen P

Categories Mashed Potatoes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

4 large baking potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
½ cup hot milk
¼ cup softened butter
salt and pepper to taste

Steps:

Place potatoes in a large pot with enough water to cover. Bring to a 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.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 51.7 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 8 g, Protein 8.3 g, SaturatedFat 5.2 g, Sodium 507.8 mg, Sugar 2.9 g

ARTICHOKE, GARLIC & POTATO MASH

Artichoke, garlic & potato mash image

Spruce up your usual mash with something a bit different. The garlicky artichoke hearts add a new and delicious twist

Provided by Jennifer Joyce

Categories Dinner, Side dish

Time 30m

Number Of Ingredients 7

Ingredients

500g large red potatoes chopped into 2.5cm chunks
4 tbsp butter
4 tbsp milk
2 tbsp chopped flat-leaf parsley
400g tin artichoke hearts , drained and sliced
1 tbsp olive oil
2 garlic cloves , crushed

Steps:

Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15 mins or until tender, then drain. Return to pan and add butter, milk and some seasoning. Mash until light and fluffy. Stir in the parsley.
While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot. Serve with the rest of the artichokes on top.

Nutrition Facts : Calories 520 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1.21 milligram of sodium

ARTICHOKE MASHED POTATOES

Artichoke Mashed Potatoes image

A new way to make mashed potatoes that is creamy and smooth!

Provided by Doreen P

Categories Mashed Potatoes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

4 large baking potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
½ cup hot milk
¼ cup softened butter
salt and pepper to taste

Steps:

Place potatoes in a large pot with enough water to cover. Bring to a 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.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 51.7 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 8 g, Protein 8.3 g, SaturatedFat 5.2 g, Sodium 507.8 mg, Sugar 2.9 g

MASHED JERUSALEM ARTICHOKES

Mashed Jerusalem Artichokes image

Categories Milk/Cream Potato Vegetable Side Easter Vegetarian Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 6

Ingredients

3 1/2 pounds Jerusalem artichokes*
1 pound boiling potatoes
1 tablespoon salt
3 cups milk
3 tablespoons unsalted butter, softened
*available at specialty produce markets and many supermarkets

Steps:

Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2 inches and simmer until vegetables are tender, about 25 minutes. Drain vegetables in a colander and return to kettle. With a potato masher mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.

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