Amazingly delicious Roasted Artichoke Garlic Mash Recipe Simple tech for creamy flavorful side dish Elevate meals instantly
Total Time:1 hour
Yield:6-8 servings 1x
Ingredients
Scale
2 large artichokes
1 head of garlic
2 pounds Yukon Gold potatoes, peeled and quartered
4 tablespoons olive oil, plus more for drizzling
½ cup milk or cream
4 tablespoons butter
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Lemon wedges for serving (optional)
Instructions
Preheat your oven to 400°F (200°C). Start by preparing the artichokes. Cut off the top inch of each artichoke and trim the stem. Remove the tough outer leaves until you reach the pale green, tender leaves. Cut each artichoke in half lengthwise, then use a spoon to scoop out the fuzzy choke from the center. Rub the cut surfaces with lemon juice to prevent browning.
Place the artichoke halves and the whole head of garlic (unpeeled) on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until the artichokes are tender and the garlic is soft and fragrant.
While the artichokes and garlic are roasting, place the peeled and quartered potatoes in a large pot. Cover with cold water and bring to a boil. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins. They should be soft and paste-like.
Drain the potatoes well and return them to the pot. Add the roasted artichoke hearts (chopped into smaller pieces), roasted garlic, milk or cream, and butter. Mash everything together until smooth and creamy, using a potato masher or an electric mixer.
Season the Roasted Artichoke & Garlic Mash with salt and pepper to taste. Stir in chopped fresh parsley, if desired. Serve hot, with lemon wedges on the side for squeezing, if you like.
