Mashed Potato Artichoke Bake Recipe

Mashed Potato Artichoke Bake Recipe photo by Taste of Home

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These jazzed-up mashed potatoes make a welcome side dish for any entree. My husband loves this bake. —Laura McAllister, Morganton, North Carolina

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Mashed Potato Artichoke Bake Recipe

Prep: 30 min. Bake: 15 min.

Yield: 2 Servings

30 15 45

Ingredients

2 medium potatoes, peeled and quartered
1/4 cup sour cream
2 tablespoons 2% milk
2 tablespoons mayonnaise
1 tablespoon butter
1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
Dash salt
Dash pepper
3/4 cup frozen artichoke hearts, thawed and chopped
1 green onion, chopped
2 bacon strips, cooked and crumbled
1/3 cup shredded cheddar cheese

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Mash potatoes with the sour cream, milk, mayonnaise, butter and seasonings. Stir in artichokes and onion.
Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with bacon and cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted. Yield: 2 servings.

Nutritional Facts 1-1/2 cups (prepared with reduced-fat sour cream, reduced-fat mayonnaise and reduced-fat cheese) equals 362 calories, 18 g fat (8 g saturated fat), 44 mg cholesterol, 569 mg sodium, 40 g carbohydrate, 5 g fiber, 14 g protein.

Originally published as Mashed Potato Artichoke Bake in Cooking for 2 Fall 2008, p33