Artichoke, garlic & potato mash
Spruce up your usual mash with something a bit different. The garlicky artichoke hearts add a new and delicious twist
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Vegetarian
- Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15 mins or until tender, then drain. Return to pan and add butter, milk and some seasoning. Mash until light and fluffy. Stir in the parsley.
- While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot. Serve with the rest of the artichokes on top.
PER SERVING
520 kcalories, protein 10g, carbohydrate 53g, fat 30 g, saturated fat 17g, fibre 7g, sugar 5g, salt 1.21 g
Recipe from Good Food magazine, February 2011.
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http://www.bbcgoodfood.com/recipes/1109636/
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Ingredients
- 500g large red potatoes chopped into 2.5cm chunks
- 4 tbsp butter
- 4 tbsp milk
- 2 tbsp chopped flat-leaf parsley
- 400g tin artichoke hearts , drained and sliced
- 1 tbsp olive oil
- 2 garlic cloves , crushed
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Vegetarian
Ingredients
- 500g large red potatoes chopped into 2.5cm chunks
- 4 tbsp butter
- 4 tbsp milk
- 2 tbsp chopped flat-leaf parsley
- 400g tin artichoke hearts , drained and sliced
- 1 tbsp olive oil
- 2 garlic cloves , crushed
PER SERVING
520 kcalories, protein 10g, carbohydrate 53g, fat 30 g, saturated fat 17g, fibre 7g, sugar 5g, salt 1.21 g
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23 January 2013
Jodie Rees rated and commented on this recipe
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