Yield: 4 Servings
|large||Russet potatoes; chunked|
|1||Sprig rosemary; opt|
|3||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