Artichoke Mashed Potatoes

Artichoke Mashed Potatoes

(Air date: March 24, 2016. Source: Chef John Folse)

Prep Time: 45 Minutes

Yields: 8 Servings


The best potatoes for mashing are russet potatoes, which give the dish a smooth texture, or Yukon gold potatoes, which have a rich flavor. This dish is a great accompaniment for stuffed Easter leg of lamb.


4 large baking potatoes

1 (15-ounce) can artichoke hearts in water, drained

salt to taste

1 tsp minced garlic

½ cup hot milk

¼ cup softened butter

black pepper to taste

granulated garlic to taste

Parmesan cheese, optional


Peel potatoes and remove any discolored spots or "eyes." Cut each potato in half lengthwise and each half into equal thirds. In a 1-gallon stockpot over medium-high heat, add potatoes and enough water to cover potatoes by 3 inches. Salt water liberally, being careful not to over-salt. Add minced garlic. Bring water to a rolling boil, reduce heat to medium and boil 15–20 minutes or until tip of a knife can easily pass through potato. Do not over-boil. When cooked, carefully drain potatoes in a colander and toss to remove all cooking liquid. Transfer potatoes into a large mixing bowl. Using a potato masher, mash cooked potatoes until smooth. In a food processor, purée artichoke hearts with hot milk until smooth. Add artichoke-milk mixture to mashed potatoes. Add softened butter and stir until butter has melted and fully incorporated. Adjust seasonings to taste with salt, black pepper and granulated garlic. Sprinkle top with Parmesan cheese, if desired, before serving.