Best Artichoke Garlic Potato Mash Recipes

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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

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

GARLIC MASHED POTATOES



Garlic Mashed Potatoes image

These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.

Provided by LORNASCHMALZ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 7

8 potatoes, peeled and quartered
½ cup milk
¼ cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

Steps:

  • Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
  • Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 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

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

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

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

MASHED JERUSALEM ARTICHOKES



Mashed Jerusalem Artichokes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

3 cups peeled and diced Jerusalem artichokes
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Steps:

  • Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water. Set over high heat and bring to a boil. Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife. Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper. Process for 10 to 15 seconds, or until a smooth puree is formed. Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.

GARLIC ARTICHOKES



Garlic Artichokes image

This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!

Provided by Geema

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 large globe artichokes (1 lb each)
1 lemon, cut into quarters
3 cloves garlic, chopped
1 teaspoon Old Bay Seasoning
3 tablespoons butter
1 cup white wine or 1 cup water
5 tablespoons butter, melted
your favorite hot sauce

Steps:

  • Cut off the stems of the artichokes.
  • With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
  • Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
  • Now cut each artichoke in half through the stem, from the top to the bottom.
  • Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
  • Melt the 3 tablespoons butter in a large saute pan.
  • Add the garlic and saute over medium low heat to flavor the butter.
  • Arrange the artichoke halves cut side down in the pan.
  • Saute for about 5 minutes or so, until just lightly browned.
  • Add the wine and the seasonings.
  • Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
  • CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
  • ADD MORE WINE IF NEEDED.
  • Test the doneness of the artichokes by piercing with a fork.
  • It should penetrate easily.
  • Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
  • Dip the leaves and the delicious heart in the butter and enjoy.

Nutrition Facts : Calories 297.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 282.5, Carbohydrate 12.2, Fiber 4.8, Sugar 1.8, Protein 3.2

ARTICHOKE AND POTATO FRITTATA



Artichoke and Potato Frittata image

This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 cup finely chopped red onion
1 garlic clove, minced
2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced
8 large eggs
1/4 cup 2% milk
2 medium tomatoes, chopped
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1/4 cup crumbled goat cheese, divided
2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.

Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.

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

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

What is Artichoke Garlic Potato Mash?

Artichoke garlic potato mash is a delicious recipe that combines creamy mashed potatoes with the savory flavors of artichokes and garlic. This recipe is the perfect side dish for any meal, whether it be a holiday feast or simple weeknight dinner.

The History of Artichoke Garlic Potato Mash

While mashed potatoes have been a classic American dish for generations, the addition of artichokes and garlic takes this dish to a whole new level. The Mediterranean flavors of garlic and artichokes have been enjoyed by people for centuries, and now, they are a popular addition to many traditional recipes.

The Health Benefits of Artichoke Garlic Potato Mash

Artichokes are a great source of fiber and antioxidants, making them a healthy addition to any dish. Garlic also has numerous health benefits, including boosting the immune system and reducing inflammation in the body. Potatoes are also a good source of important nutrients like potassium, vitamin C, and vitamin B6.

How to Make Artichoke Garlic Potato Mash

To make this delicious side dish, you will need: - 2 lbs of potatoes - 1 can of artichoke hearts - 4 garlic cloves - 1/2 cup of milk - 4 tbsp of butter - Salt and pepper to taste 1. Peel and chop the potatoes into small pieces. 2. Place the potatoes into a large pot and fill it with water. Boil the potatoes until they are soft, approximately 15-20 minutes. 3. While the potatoes are cooking, drain the artichoke hearts and chop them into small pieces. 4. Mince the garlic cloves. 5. In a separate pot, melt the butter and sauté the garlic until it is fragrant. 6. Add the chopped artichoke hearts to the garlic and cook for an additional five minutes. 7. Once the potatoes are done, drain the water and add the milk, salt, and pepper. Mash the potatoes until they are smooth. 8. Mix in the garlic and artichoke mixture. 9. Serve hot and enjoy!

Variations on the Recipe

There are many variations you can make to this recipe to customize it to your liking. Some popular additions include: - Parmesan cheese: Sprinkle freshly grated Parmesan cheese on top of the mashed potatoes for added flavor. - Chives: Chop up some fresh chives and mix them in with the mashed potatoes. - Rosemary: Add some fresh rosemary to the garlic and artichoke mixture for a delicious herb flavor. - Sour cream: Mix in some sour cream to make the mashed potatoes even creamier.

Conclusion

Artichoke garlic potato mash is a delicious and nutritious side dish that is easy to make and will delight your taste buds. By combining the classic flavors of mashed potatoes with the savory taste of garlic and artichokes, you can create a side dish that is sure to please everyone at the table. So why not give this recipe a try and see for yourself just how delicious it is?
Artichoke Garlic Potato Mash - Tips for an Exquisite Dish Artichokes, garlic, and mashed potatoes are three ingredients that can make a healthy, hearty, and delicious meal. This combination is perfect for those who seek comfort food with a healthy twist. If you are looking to make an artichoke garlic potato mash recipe, here are some valuable tips to make sure your dish turns out exquisite: 1. Choosing the Right Potatoes The primary ingredient of your artichoke garlic potato mash is potatoes. This means choosing the right type of potatoes to make the dish perfect. The best potatoes to use for a mashed potato recipe are those that have a high starch content, such as Russets, Yukon Golds, and Idaho potatoes. Potatoes with a higher starch content are fluffier and have more surface area to absorb the flavors of other ingredients. They are also easier to mash, resulting in a smooth and velvety texture. 2. Cook the Potatoes Properly When cooking your potatoes, it is important to do it right. The common mistake that people make is overcooking or undercooking the potatoes. Overcooking them can cause them to become mushy and waterlogged, whereas undercooking them can make them too tough and not easy to mash. To cook your potatoes to perfection, you should peel them and cut them into evenly sized chunks. Boil or steam them until they become tender but not falling apart. Keep an eye on them while they cook to make sure they don't overcook. 3. Choose the Right Artichokes Artichokes are the second essential ingredient for your artichoke garlic potato mash recipe. Choosing the right artichokes is crucial to ensuring that the dish turns out perfectly. When selecting artichokes, look for those that are firm and have tight leaves. Stay away from those that are brown, soft, or have loose leaves. Globe artichokes are the most common type of artichokes used in cooking. They have a nutty and mild flavor, and their leaves and hearts are edible. 4. Prep Artichokes Before Cooking Before incorporating artichokes into your recipe, you need to prep them correctly. The first step is to wash them thoroughly with cold tap water to remove dirt and debris from their leaves. Cut off the top third of the artichoke leaves and use a sharp kitchen knife to trim off the spiky tips of the leaves. You should also trim the artichokes' stems to about two inches from the base. Lastly, cut the artichokes in half and use a spoon to scoop out the fuzzy choke that's in the middle of each half. 5. Choose Fresh Garlic Garlic is a valuable ingredient that can add a lot of flavor to your artichoke garlic potato mash recipe. Choosing fresh garlic guarantees that the dish will taste delicious. Avoid using pre-minced garlic from jars as they can have a harsh flavor and a chemical aftertaste. Instead, use fresh cloves of garlic, which are easy to find in any grocery store. Make sure to peel the garlic cloves before using them in your recipe. 6. Use the Right Amount of Garlic While garlic is a crucial ingredient in your artichoke garlic potato mash recipe, too much of it can overpower other flavors. Use the right amount of garlic to make sure that the dish doesn't have a sharp taste. The general rule of thumb is to use one to two cloves of garlic for every two to four servings of mashed potatoes. Adjust the amount according to your preference and the size of your recipe. 7. Cook the Garlic Lightly Cooking garlic lightly can help it release its flavor without burning it. When the garlic burns, it can turn bitter and produce a harsh flavor. To cook garlic, you can mince it finely and add it to the cooking oil or butter. Cook it over low heat for about a minute, stirring occasionally. You can also roast garlic in the oven until it becomes soft and caramelized, which can add a unique flavor to your mashed potato recipe. 8. Use The Right Type of Cream Adding cream to mashed potatoes gives them a creamy and smooth texture. However, it is important to choose the right type of cream for your recipe. Heavy whipping cream is the best choice as it has a higher fat content and can hold up well when combined with mashed potatoes. You can use half-and-half or milk, but these options may result in a thinner and runnier consistency. 9. Mix the Ingredients Gradually Mix the ingredients gradually to ensure that they blend evenly. Add the cream and butter gradually, little by little, and mix well after each addition. Do not pour all the cream and butter at once, as this can make your mashed potatoes too wet and runny. You can also add grated Parmesan cheese or cream cheese to give your mashed potatoes a rich and tangy flavor. 10. Add Artichokes in the End Adding artichokes in the end will ensure they retain their texture and flavor. Mix in the artichokes gently with a spatula until they are evenly distributed. Make sure to use a light hand when mixing the ingredients to avoid overworking the potatoes and making them gluey. Final Thoughts Making an artichoke garlic potato mash recipe is easy when you follow these valuable tips. Choosing the right type of ingredients, prepping them correctly, cooking them properly, and mixing them gradually will ensure that your dish turns out perfect. Incorporating these tips will not only make your recipe delicious but also give it a healthy and hearty twist.

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