Spinach & Artichoke Mashed Potatoes

1. 1

   Cover potatoes in cold, salted water in a large saucepan. Bring to a boil, reduce heat to medium and simmer for 20 minutes or until soft.

2. 2

   Meanwhile, puree half of the artichoke hearts in a food processor. Set aside.

3. 3

   Roughly chop remaining artichokes. Set aside.

4. 4

   Defrost spinach. Thoroughly squeeze dry and season to taste with salt and pepper. Set aside.

5. 5

   Drain potatoes. Return to the saucepan. Add the pureed artichokes, margarine, parmesan cheese, sour cream, milk, and garlic to the potatoes. Blend with a hand mixer until creamy.

6. 6

   Fold in chopped artichokes and spinach. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.