The basic recipe for mashed potatoes is pretty much the same everywhere—cook potatoes, mash potatoes, flavor potatoes—voila! However what distinguishes one recipe from another are the ingredients added to the potatoes when mashed. This recipe highlights an ultimate Peruvian powerfood combination of potatoes and artichoke hearts.
While potatoes are a great source of magnesium, iron, potassium, zinc, vitamin B, and trace elements, they also contain varying amounts of different phytochemicals such as carotenoids and natural phenols which serve as anti-aging agents. And just in case that isn’t enough to win you over, I decided to add artichoke hearts which are rich in vitamin C for immunity, flavonoids for liver health and dietary fiber which lowers the risk for developing heart disease, stroke, hypertension and diabetes.
Roasted Artichoke Heart Mashed Potatoes
3 lb. red potatoes, quartered
1 large red onion, ½” dice
2 14-oz. cans artichoke hearts (packed in water), drained
3 Tbsp olive oil
1 Tbsp oregano, dried
1 Tbsp thyme, dried
1 ½ cups chicken or vegetable stock, or the water from the artichoke hearts
Salt and pepper to taste
Large baking sheet or roasting pan
Preheat oven to 450°F.
Place potatoes, onion, artichoke hearts, olive oil, oregano and thyme on a large baking sheet or roasting pan. Toss ingredients with your hands to evenly coat all of the vegetables. Roast vegetables for 25-30 minutes until soft and fragrant.
While vegetables are still hot, carefully transfer them to a large saucepot using a spatula. Add warm stock and carefully whip the roasted vegetables until light and fluffy. If the consistency is thicker than you like, add more stock.
Add salt and pepper to taste.
More recipes just like this in Peruvian Power Foods. Order on Amazon.