Ar­ti­choke, gar­lic & potato mash,


Spruce up your usual mash with some­thing a bit dif­fer­ent. The gar­licky ar­ti­choke hearts add a new and de­li­cious twist.

Serves 4 Prep 15 mins Cook 15 mins

1kg large red pota­toes, chopped into 2.5cm chunks

85g but­ter

8 tbsp milk

4 tbsp chopped flat-leaf pars­ley

400g tin ar­ti­choke hearts, drained and sliced

1 tbsp olive oil

4 gar­lic cloves, crushed

1 Place the pota­toes in a large saucepan and cover with cold salted wa­ter. Bring to the boil and cook for 15 mins or un­til ten­der, then drain. Re­turn to pan and add but­ter, milk and some sea­son­ing. Mash un­til light and fluffy. Stir in the pars­ley.

2 While the pota­toes are cook­ing, pat the ar­ti­choke slices dry with kitchen pa­per. Heat the olive oil in a medium fry­ing pan. Cook the gar­lic for 1 min, then add the ar­ti­choke hearts and some sea­son­ing. Cook for 5 mins un­til golden and crisp. Mash the cooked ar­ti­chokes into the pota­toes, re­serv­ing a few for the top, and warm through again on a low heat un­til pip­ing hot. Serve with the rest of the ar­ti­chokes on top along­side the chicken.

PER SERV­ING 520 kcals, fat 30g, sat­u­rates 17g, carbs 53g, sug­ars 5g, fi­bre 7g, pro­tein 10g, salt 1.2g

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