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
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