I say smashed potatoes, rather than mashed potatoes, because some foodies think that mashed potatoes aren't mashed potatoes if there are chunks. I like chunks. So instead of offending those who despise chunks in their mashed potatoes and calling these mashed potatoes...I'll call them smashed potatoes. Made even more yummy with spinach and artichokes.
I went the buttery lemon route. You can also go the cheesy spinach and artichoke dip route. But that will be for another post.
You Will Need:
1 lb. potatoes
1/2 c. chopped spinach
1/2 c. artichoke antipasto spread (or artichoke hearts)
tsp. garlic -- minced
1/2 c. coconut milk (or dairy milk)
1 tbs. butter
Start boiling potatoes. I used baby potatoes because that's what I had. If you're using giant potatoes, cut them into quarters (or even smaller) so they cook faster and evenly.
Add butter to a pan and heat on medium to a sizzle. Add in the garlic and cook until golden. Then, add in your spinach and artichokes. Spritz on the juice of half of a small/medium lemon. Stir around until everything is cooked and smelling good.
When the potatoes are done boiling, smash them up. Add in coconut milk to make the mix smoother.
Then smash in the spinach and artichokes. Add salt and pepper to taste. Now it's time to impress your guests and enjoy.
-A+D
