Artichoke Mashed Potatoes (dairy or pareve)
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Ingredients 4 large Yukon Gold potatoes, peeled and quartered 1 (15 ounce) can artichoke hearts in water, drained 1 teaspoon minced garlic, or to taste 1/2 cup hot milk on non dairy substitute 1/4 cup softened butter or margarine Salt and pepper to taste

Instructions

Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain. Meanwhile, puree the artichokes and garlic with the milk until smooth. Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper. Serves 4 to 5. This recipe can be doubled or tripled. You can also sprinkle parmesan cheese lightly on the top and bake it for 5 minutes at 375 for a fun crunchy topping.

Serving Size

Serves 4 to 5. This recipe can be doubled or tripled.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .