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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (293g) Recipe makes 4 servings |
||
| Calories 260 | ||
| Calories from Fat 90 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 483mg | 20% | |
| Potassium 984mg | 28% | |
| Total Carbohydrate 37.5g | 12% | |
| Dietary Fiber 8.6g | 34% | |
| Sugars 2.4g | ||
| Protein 9.3g | 18% | |
Spinach & Artichoke Mashed Potatoes
By: DreamoBway
Apr 23, 2008
It's spinach & artichoke dip meets mashed potatoes in heavenly harmony. You'll never want one without the other again!
SERVES 4
Ingredients
- 1 lb baby yukon gold potato, peeled and quartered
- 1 (14 ounce) can artichoke hearts, drained and divided
- 1/2 (10 ounce) package frozen spinach
- 1/4 cup skim milk
- 1/4 cup sour cream
- 2 tablespoons margarine
- 2 tablespoons parmesan cheese, grated
- 1 garlic clove, minced
- salt and pepper
Directions
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
Meanwhile, puree half of the artichoke hearts in a food processor. Set aside.3
Roughly chop remaining artichokes. Set aside.4
Defrost spinach. Thoroughly squeeze dry and season to taste with salt and pepper. Set aside.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
Fold in chopped artichokes and spinach. Season to taste with salt and pepper.
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Featured Reviews for This Recipe
From: cookiemakin'mama
On Nov 19, 2008
fantastic! i added quite a bit more parmesean...maybe a 1/2 cup and they were delicious!
From: Charmie777
On Sep 17, 2008
This was really good. I decreased the spinach a little, cuz my boys are a little picky.
From: Maito
On Jul 4, 2008
Delicious! I used fat free sour cream and half the margarine (light Smart Balance). I also halved the artichokes and spinach, since I was afraid it would be too much. The combination was wonderful, I could taste each of the individual components. I did heat the artichokes, spinach and milk first, so they wouldn't cool down the potatoes. Great side dish — very addicting!
From: mama's kitchen
On Jul 9, 2008
Sinfully divine! I didn't have yukon gold's so I used some red potatoes that we grew in the garden. I had some fresh spinach that needed to get used up so I used that in place of fresh. The heat from the potatoes cooked it perfectly. Oh these were so delicious! Very easy to make too! Thanks for a great recipe! Made for ZWT
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