Ingredients
-
1
-
1
-
0.5
-
1/4
-
1/4
-
2
-
2
-
1
-
-
-
-
-
-
-
Directions
Spinach & Artichoke Mashed Potatoes,It’s spinach & artichoke dip meets mashed potatoes in heavenly harmony. You’ll never want one without the other again!,I made the artichoke in the microwave, cut it in half, trimmed leaves and took out choke squeezed orange over it, covered and at 5 minutes it was perfect, while still in micro and warm dish put cultured vegan butter on it. It was great! In my 165 sq ft studio, cutting it on a wobbly tray table was the hardest part! Tiny house– you can do it.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Meanwhile, Puree Half of the Artichoke Hearts in a Food Processor. Set Aside. |
|
3
Done
|
Roughly Chop Remaining Artichokes. Set Aside. |
|
4
Done
|
Defrost Spinach. Thoroughly Squeeze Dry and Season to Taste With Salt and Pepper. Set Aside. |
|
5
Done
|
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
Done
|
Fold in Chopped Artichokes and Spinach. Season to Taste With Salt and Pepper. |
