Spinach & Artichoke Mashed Potatoes
That famous dip we all know and love in side dish form. This mash is awesome! Gold potatoes are mashed with a creamy mix of milk, sour cream, EVOO, and our very own Artichoke and Olive Tapenade. To further bolster that spinach and artichoke flavor, fresh spinach and artichoke hearts are sautéed with garlic, and thoroughly seasoned with parmesan, before being stirring into the mix. Serve this hearty and tasty side with your favorite chicken, turkey or fish recipes!
3lbs yellow or Yukon gold potatoes, peeled and quartered
1/4 cup whole milk or half and half
1/4 cup Gil’s California Extra Virgin Olive Oil, divided
1/4 cup sour cream
3 tablespoons Gil’s Artichoke and Olive Tapenade
1/4 cup parmesan cheese, grated
1/2 teaspoon San Fran Sea Salt
1/4 teaspoon black pepper
4 packed cups baby spinach
1 cup canned artichoke hearts, chopped
2 garlic cloves, peeled and minced
Fill a large pot 3/4-full with salted water, add the potatoes, and bring to a boil over high heat. Cook for 20-30 minutes or until the potatoes are tender and drain. Return the potatoes to the pot or a large bowl and add the milk, 2 tablespoons of olive oil, sour cream, and tapenade. Using a potato masher or fork, mash the potatoes until smooth, stirring throughout to combine with the other ingredients. Sprinkle with Parmesan cheese and season to taste with salt and pepper. Set aside covered to keep warm. Heat the remaining 2 tablespoons of olive oil in a large skillet. Once hot, add the spinach, artichoke hearts, and garlic, sauté until the spinach has wilted. Using a slotted spoon, transfer the spinach and artichoke sauté to the pot or bowl with the mash potatoes, stir to combine and serve.