Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N large | Russet potatoes; chunked |
| 1 \N | Sprig rosemary; opt |
| 3 \N | Cloves Garlic (Large); peeled |
| 6 ounces | Marinated Artichokes; Jarred, Drain, Mince |
| ¾ cup | Milk; approx |
| \N \N | 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