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Recipes Side Dishes Potatoes and Yams
Recipes Side Dishes Potatoes and Yams
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| Servings: | 6 |
| Author Notes: | The Idaho Potato Commission was kind enough to share this terrific recipe with us. |
| Ingredients: |
4 large Idaho Potatoes, peeled and quartered
1 can (14 ounces) artichoke hearts (water packed -- non-marinated) 3 tablespoons butter 1/4 cup milk salt and pepper to taste |
| Instructions: |
Makes 6 half cup servings Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain. In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer. Add potatoes and remaining butter and milk and mix until smooth. Add salt and pepper to taste. |
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