Spinach Artichoke Mashed Potatoes
Ingredients:
1 pound potatoes, peeled and chopped into 1-inch chunks
1 tablespoon butter
2 garlic cloves, minced
8 ounces spinach
1 can artichokes, drained
1 cup heavy cream
¾ cup shredded cheddar
cayenne, to taste
salt and pepper to taste
additional ½ cup shredded cheddar for sprinkling on top
Directions:
In a medium sauce pan, cover potatoes with cold water. Bring to a boil over medium heat then reduce to a simmer until potatoes are soft when pierced with a fork, about 15 to 20 minutes.
Heat oven to 375 degrees.
While potatoes are cooking, melt down half the butter in a saucepan over medium heat and then add the garlic. Saute garlic until fragrant and then add the spinach. Cook spinach until wilted, less than 5 minutes. Remove spinach and garlic from pan and set aside. In the same pan, melt down the last half of butter. Add artichokes to pan. Cook artichokes just until heated and beginning to caramelize a bit.
Meanwhile in a small saucepan, heat your heavy cream over a medium-low heat. Season with salt and pepper. Heat only until just hot enough to melt shredded cheddar cheese.
Once your potatoes are done, drain the water from them and then mash them best as possible, you may need to add a splash or two of cream to get them going. Once mashed, transfer them to a casserole dish.
Stir the spinach, artichokes, and cheese sauce into the potatoes until combined well.
Sprinkle remaining cheddar on the top and throw into the oven until golden brown, about 30 minutes.
Serves 6 to 8 as a side
