Artichokemashedpotatoes 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 :

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.

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

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

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

GARLIC AND ARTICHOKE ROASTED POTATOES

Garlic and Artichoke Roasted Potatoes image

I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

2-1/2 pounds medium red potatoes, cut into 1-1/2-inch cubes
2 packages (8 ounces each) frozen artichoke hearts
8 garlic cloves, halved
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest

Steps:

Place the potatoes, artichokes and garlic in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon zest; toss to coat. Serve warm.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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.

MASHED POTATOES WITH JERUSALEM ARTICHOKES AND CHIVES

Mashed Potatoes with Jerusalem Artichokes and Chives image

Categories Potato Side Christmas Easter Thanksgiving Vegetarian Jerusalem Artichoke Winter Chive Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons fresh lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
3 pounds russet potatoes, peeled, cut into 2-inch pieces
1 teaspoon salt
1/2 cup crème fraîche or sour cream
1/4 cup (1/2 stick) butter
6 tablespoons chopped fresh chives

Steps:

Fill large pot half full with cold water; add lemon juice. Peel artichokes, cut into 1-inch pieces and add to pot. Bring to boil. Cover and boil until artichokes are almost tender, about 20 minutes. Drain.
Return artichokes to pot. Add potatoes, salt, and enough water to cover vegetables; bring to boil. Cover and boil until potatoes and artichokes are very tender, about 25 minutes. Drain. Return vegetables to pot; set over low heat. Add crème fraîche and butter. Mash until mixture is almost smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium-low heat, stirring frequently.) Stir in chives. Transfer to bowl and serve.

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