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.

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.

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! ;).

ARTICHOKE, GARLIC & POTATO MASH

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.

ROASTED POTATOES AND ARTICHOKES

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.

GARLIC AND ARTICHOKE ROASTED POTATOES

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.

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.

MASHED POTATOES WITH JERUSALEM ARTICHOKES AND 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.