Reviewed: Apr. 4, 2009

This was super easy to make and totally delicious. I made a few small changes, I doubled the recipe and I added 1 cup of parmesan cheese and 1 TBSP of Italian seasoning and 1 tsp celery salt to this recipe. For a change it can be spread in a greased pan, sprinkled with chedder/mozzerella shredded cheese and baked @ 350 degrees until cheese is melted and potatos are warm. Delish!!!

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Heartfulloffaith

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Reviewed: Feb. 21, 2009

My family loves artichokes and mashed potatoes so this was a no brainer. They were awesome paired with the Pork Roast

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Kimberly

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Feb. 4, 2009

These were a hit! I used red potatos with the skins on, two cloves of garlic and found I didn't even need to add the butter. Served this with 'Imitation Meatloaf' for a unique twist on a standard pairing.

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ChristinaW

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 6, 2008

These are awesome! Mom and I made these for Thanksgiving and everyone raved about them. We doubled the recipe, boiled a few cloves of garlic with the potatoes and mashed them together, made them a little creamier with half and half, and added 1/2 c - 1 c Parmesan cheese. It was amazing!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Dec. 2, 2008

THESE ARE AWESOME!! It's so nice to be able to serve a healthy and equally delicious version of mashed potatoes. The only change I made was to add basil and rosemary to the milk mixture. I only used 1 Tbsp of butter, and a little more on top (i kept it warm and broiled it in the oven). The artichoke isn't overpowering at all, but it definitely gives it a distinct flavor, I will add more next time. A keeper, thanks for submitting!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Nov. 28, 2008

A nice change from the regular mashed tats I make. Company enjoyed them but couldn't really tell it was artichoke it them, whether that is a good thing or not. Next time I will use even more garlic and more artichokes. Very creamy potatoes.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

Delicious and creamy, without all of the "bad stuff" in normal mashed potatoes. My new favorite! Just be sure you cut all of the leaves off the hearts- they mess with the texture, and make for an unpleasent find.

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Ariana

Cooking Level: Intermediate

Home Town: Jackson Hole, Wyoming, USA

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Reviewed: Oct. 16, 2008

I thought this was great, but my family barely touched them. I think you really have to be an artichoke lover to appreciate this dish.

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Aimee

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Oct. 13, 2008

tasted pretty good but not worth the extra effort. Plain mashed potatoes with buter and sour cream are just as good.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 7, 2008

These mashed potatoes were awesome! I used Yukon Gold potatoes and cooked two garlic cloves with the potatoes. So yummy!

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schmelanie

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Oct. 1, 2008

Vegetables mashed together with potatoes is a typical dish in Belgium ("stoemp" or "rata"). I had never thought of trying with artichokes, though. The association is not bad but not something I would make again. I still prefer mashed potatoes with carrots or cabbage.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Sep. 25, 2008

These were the best mashed potatoes I've ever had. Even better than the ones loaded down with cheese and ranch dressing. And WAY healthier!

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Patti

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 18, 2008

These were an interesting change for tired old mashed potatoes, and would make a great side with so many dishes. The artichokes add a unique *something*, and I think that it would be difficult for anyone to put their finger on it! We had a ton left over, so I used them to replace the mashed baked potatoes in a baked potato soup recipe -- we LOVED that! Can't wait to try these recipes out on others in the family.

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Perfect and a nice change from plain mashed potatoes. My son can't have milk so I used soy milk and it was fine. We added a little grated parmesan on top and it was delicious!

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LOVELEIGH98

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Reviewed: Apr. 12, 2008

These were good. I bought a jar of marinated artichokes and I next time I won't (didn't care for the marinade). Hubby LOVED them! He made TWO sandwiches with them and the "French Bread Rolls to Die For". LOL, he's just like a kid! I will try again!

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

WOW these were so good!!! Creamy and smooth especially with fresh garlic. I just recently learned to eat artichokes (mainly because of those restaurant spinach appetizers)! I followed recipe except for only using a half a jar of artichokes cause I was worried the kids wouldn't eat them. I will definitely make again!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 21, 2008

good

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sonicsour

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 30, 2007

These potatoes were so creamy! My mom, who never eats mashed potatoes, not even at Thanksgiving, ate two servings of these.

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DEE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Aug. 28, 2007

These were good, rich and creamy like the previous reviewers noted, however, the artichokes gave it a nice nutty flavor, but I couldn't taste the artichokes as much as I hoped!

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Kelly

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Van Nuys, California, USA

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Reviewed: Jun. 26, 2007

Very yummy. This recipe is really a more healthy alternative to traditional mashed potatoes. I roasted a few cloves of garlic and threw that into the food processor with the artichokes and milk. The recipe as written calls for very little butter, but the artichoke mixture was so creamy I was able to use even LESS and my potatoes were still moist and creamy! Healthy, easy, quick, delicious - everything I need in a recipe!

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kathryn

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