Ingredients Jump to Instructions ↓

  1. 4 large baking potatoes, peeled and quartered

  2. 1 (15 ounce) can artichoke hearts in water, drained

  3. 1 teaspoon minced garlic, or to taste

  4. 1/2 cup hot milk

  5. 1/4 cup softened butter salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain. Meanwhile, puree the artichokes and garlic with the milk until smooth. Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.


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