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Roasted Artichoke Heart Mashed Potatoes


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Rate this recipe 4.6/5 (8 Votes)


  • 3 pounds red potatoes, quartered
  • 1 large red onion, in 1/2-inch dice
  • 2 (14-ounce)cans artichoke hearts packed in water, drained
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 1/2 cups chicken or vegetable stock, or the water from artichoke hearts, warmed
  • Salt and pepper to taste


Adapted from


Step 1

Preheat oven to 350 degrees. Place potatoes,onion, artichoke hearts, olive oil, oregano and thyme on large baking sheet or roasting pan. Toss ingredients with your hands to evenly coat all of the vegetables for 25 to 30 minutes or until soft and fragrant. While vegetables are still hot, carefully transfer them to a large sauce pot using a spatula. Add warm stock and carefully whip roasted vegetables until light and fluffy, or to desired consistency. Salt and pepper to taste.

Serves 8


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