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Mashed Potato Artichoke Bake

 Mashed Potato Artichoke Bake
These jazzed-up mashed potatoes make a welcome side dish for any entree. My husband loves this bake. —Laura McAllister, Morganton, North Carolina
2 ServingsPrep: 30 min. Bake: 15 min.

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,

2 of 2

Mashed Potato Artichoke Bake (continued)

Nutritional Facts: 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.