Artichoke Mashed IdahoÂ® Potatoes
4 large IdahoÂ® Potatoes – peeled and quartered
1 can artichoke hearts (non-marinated)
3 tablespoons unsalted butter
1/4 cup milk
Salt and pepper to taste
Boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.
In large mixing bowl, purÃ©e artichoke hearts using a hand blender or mixer with half the butter and milk. Add potatoes and remaining butter and milk and blend or mix until smooth.
Add salt and pepper to taste.
“Michael Fowler of San Francisco prepares these light, flavorful mashed potatoes at every Thanksgiving meal.”