artichoke mashed potatoes

4 Servings
 large Russet potatoes; chunked
Sprig rosemary; opt
Cloves Garlic (Large); peeled
6 ounces Marinated Artichokes; Jarred, Drain, Mince
¾ cup Milk; approx
  Sprigs rosemary; garnish, opt

Cook potatoes in boiling, salted water with sprig of rosemary and the 3 garlic cloves.

Discard rosemary; remove garlic and mince; return to potatoes; mash potatoes. Stir in artichokes. Add enough milk in a thin stream, mixing constantly to make a creamy mixture. Salt and pepper to taste. Garnish with rosemary.

TNT shared by Sherilyn Schamber, July 1997 Recipe by: The Orange County Register Newspaper Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Jul 29, 1997

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