Artichoke and Olive Oil Mashed Potatoes

After a brief journey into exceptionally fatty desserts that are going to ensure that I continue to have a weight problem for all of my god-given days, I’m back to tell you a bit about another holiday side that I made this Thanksgiving:  Artichoke and Olive Oil Mashed Potatoes.  

Have you ever had olive oil mashed potatoes?  If not, you should consider giving them a shot.  I mean, I’m all for the creamy buttery mashed, roasted garlic and cream cheese mashed, sour cream and chive mashed….but we did a Mediterranean style Thanksgiving this year (more on that to come) and an olive oil mashed just seemed like the right thing to do.  The olive oil gives the potatoes a richness and slightly nutty flavor, a gorgeous golden color, and they’re a bit lighter than the usual fare – which is nice during the holidays when you know that you’re about to consume more food in one meal than you could justify eating in the average week.

I told Mike that this was “Italian Colcannon“, but that’s not actually true, and not only only because Colcannon is, possibly, one of the least Italian side dishes ever.  Our conversation actually went something like this:

Mike:  “What’s going on with the potatoes?”

Tina:  “I’m making ITALIAN COLCANNON!”

Mike:  “Colcawhat?  What’s that?”

Tina:  “You know, Colcannon.”

Mike:  “Saying it again doesn’t help.  GOD, this is JUST LIKE WITH THE TILAPIA.”

Poor Mike.  I don’t make things easy on him.  Anyway, this is actually a slightly Greek take on Colcannon which is by far my favorite way to use cabbage and potatoes in tandem.  Man, those Irish know their potatoes…and poverty cooking…..which is good, because I’m poor and I like potatoes.  The divergence here is obviously that we used marinated artichoke hearts instead of cabbage, bypassed the pools of butter, and herbed it up.  

Artichoke and Olive Oil Mashed Potatoes

  • 1 3/4 kg (3.8 lb) Yukon Gold potatoes – about 8 medium size taters
  • 3 large cloves of garlic
  • 1/2 large sweet onion like Vidalia
  • 12 oz jar marinated artichoke hearts
  • 5 tbsp extra virgin olive oil *
  • 1/4 cup chicken stock
  • 2 tsp oregano 
  • salt and pepper **

* the quality of your olive oil really makes a difference here, so pick a flavorful and slightly fruity oil if you have it, at least for the 3tbsp that you’ll be mashing with the potatoes.

** you know how mashed potatoes REALLY like their salt and pepper?  This is no exception.  Don’t be gentle with the seasoning.  Season them when you’re still riding the adrenaline high from mashing them into submission.

Peel the potatoes and cut them in half.  This will not only speed the cooking process, but also get rid of some of the starch making the potatoes a bit less dry when you mash them.  Put them in a big pot of cold water and set them on the stove to boil away for 20 – 25 minutes or until they’re tender and mashable.

While the potatoes cook, chop the onions and mince the garlic.  Cook these in 2 tbsp of olive oil over medium low heat until the onions are soft and translucent, but make sure that they don’t brown or burn. This will take about 8-10 minutes.

Drain the artichoke hearts and give them a rough chop as well.  Add this to the sauteed onions and garlic along with the oregano, give it a good stir, and take it off the heat.

When the potatoes are nice and tender they are ready to be drained and mashed.  

Now here’s the thing – I’m no potato snob, and I’m not a potato purist either.  I like lumpy smashed potatoes, I like creamy whipped potatoes.  Really, I’ll take them any way that they come.  However, for this dish the texture really benefits from having them well mashed, so use your elbow grease until you have one smooth criminal on your hands.

Add in with the quarter cup of chicken stock and the remaining 3 tbsp of extra virgin olive oil, continuing to mash until everything is incorporated and silky smooth.  At this point stir in the artichoke and onions and don’t forget to season generously with salt and freshly ground pepper.

    

Drizzle a bit more olive oil over top if you like, and a light sprinkle of extra oregano sure does make it pretty.

And a brief poem to potatoes:

I have a friend named Mr. Spud,
I really think he’s my best bud.
I like him mashed and deep fat fried,
I like him every way I’ve tried.
And now that artichoke’s his friend,
Our love affair will never end.
So lets sing praise to spuds on high,
And eat them daily ’til we die.

And….sorry if my poem just brought us all a bit closer to that day.

 

Finally, because I’m a total Potato Ho, I’m submitting this to the Potato Ho Down, the fabulous potato lurvin event which is being hosted on November 19th by Baking Delights. 

  • http://TheRecipeGirl.blogspot.com RecipeGirl

    Wonderful twist on mashed potatoes. Love it!

  • http://www.kalofagas.blogspot.com Peter

    I have used olive oil in mashed potatoes and baked potatoes…great way to lose some butter in the diet.

    The artichokes are wonderful addition to mash.

  • http://thespitefulchef.blogspot.com Kristie

    Holy mother of ass–the idea of mashed potatoes and artichokes mixed together was almost enough to put me into panty-changing territory. I can genuinely think of no dish, at least no potato-related dish, that would send me into paroxysms of joy like the idea of this one has. I’ve already mentally started re-writing my dinner plan of chicken taco salad so that I can include this as a side. You, m’lady, are a GODDESS.

  • http://foodhappens.blogspot.com Lo!

    I love it.
    And, like Kristie, I am looking for an occasion to make this sooner-than-later…

  • Mom

    Tina, as a fellow potato-phile (obviously a gene you inherited from my side of the family, as Dad prefers his rice), I love the recipe but love the poem even more!

  • http://www.choosy-beggars.com Tina

    Recipe Girl – thank you for stopping by!! I’m glad you liked it!

    Peter – I have no doubt that given nothing but potatoes and olive oil you could make a life sized statue of Zeus on the mountain. Which would be beautiful until I ate him….

    Kristie and Lo! – if you do try it (or something similar) let me know how you liked it!!

    Mom – I assume that’s sarcasm. For your sake I will NOT say that I got my writing genes from you. And yes, from you I inherited my love of potatoes. But where did I get my love of bloody rare meat and vodka, I ask you? Was it the gypsies after all?

  • http://noblepig.com/ noble pig

    Yeah, thank you so much for entering this. I have never had the pleasure of olive oil mashed but now I am going to try it!

  • http://www.eatingclubvancouver.com [eatingclub] vancouver || js

    This is such a great potato dish. I love the addition of artichoke hearts. Yummy!

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  • http://kitchenography.typepad.com Julie

    I am the world’s biggest lover of artichokes and I’ve had artichokes in all sorts of things (soup, risotto, lasagna) and I have had mashed potatoes with all sorts of additions but I have never thought of putting them in mashed potatoes. Totally, totally brilliant idea.

  • http://quisimangiabene.blogspot.com/ Peter

    I love olive oil in my potatoes… and I love artichokes. And they’re almost in season… so I’m happy.

  • http://www.weareneverfull.com We Are Never Full

    wow – these look great. it seems you’ve made the artichokes look smooth – usually that doesn’t happen! does the marinated artichoke hearts make it taste acidic or does the olive oil and potato overpower it?

  • http://www.choosy-beggars.com Tina

    Noble Pig – thank you for hosting the event!! It’s a great idea.

    JS & Julie – artichoke and potatoes are just two great things that go great together. Almost as soon as we finished the leftovers I started day dreaming about twice baked potatoes stuffed with a creamy spinach and artichoke interior…..like a blend between pub food and steak dinner sides 😉

    Peter – I can’t WAIT to see what you do with artichokes. Particularly because if you had made this dish it would have been innately elegant and likely first the artichokes would be braised in calvados and smoked duck fat or something of the like which would make me insanely jealous and inspire run-on sentences in comment posts…..also, now I feel even guiltier for not being able to figure out how to comment on your site. Sigh. I need to work on that….or rather, get Mike to figure it out hehehe….

    We Are Never Full – the artichokes actually still have a lot of texture because the outer leaves stay rather fibrous, don’t they. The potatoes are really well mashed though, so maybe that’s why it looks smooth…either way, I’ll take it! The artichoke hearts do add a bit of bite/tang to the dish, but not nearly enough that you would think of a vinaigrette. More than anything, they just add a hit of flavor and some texture variation. They should be well drained though, and if you buy particularly pungent artichokes you might consider rinsing them?

  • http://voodoolily.blogspot.com Heather

    This is great. I, too, love artichokes (but not the hassle of breaking them down). I also love a good mash. This is a no-brainer.

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  • http://watkinslynn.typepad.com/pages_pucks_and_pantry/ Mrs. L

    You realize I will always call this Italian Colcannon now? Great Potato Ho dish.

  • http://elrascooking.blogspot.com Elra

    What a nice combination, potatoes and artichokes sound really delicious, top that with olive oil, divine!

  • http://swirlandscramble.blogspot.com MariannaF

    very nice!! i love anything that changes from the regular mashed potatoes! i was actually
    looking for some ideas (that i hope i can test out this w-end) and i guess i found a really
    good one here!!

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  • Jenn

    I just wanted to say I made these for my family’s sedar this year. My father won’t let me use dairy in my mashed potatoes for family meals (even though I have seen him eat many a cheeseburger), and these were a HUGE hit. So thanks

    • http://www.choosy-beggars.com Tina

      Jenn – we made it on to your sedar table? WOOOOT!! That’s awesome!!! Thank you for the vote of confidence, and we’re thrilled (and relieved) that your family was pleased with the results!

      Hey, so the first time I was at a Jewish friend’s house for a sleep-over, I got put on Snack Making Duty. Now I was about 13 at the time, and all that I knew about dietary restrictions was that she didn’t eat pork. So I go about my business upstairs, bringing our little group down 4 plates piled with (because I’ve always been this way) cheese, some of Bubby’s super garlicky dills (YUM), crackers, and a few other things. I was barely down stairs when I heard her grandfather HOWLING about the shiksa (of course I didn’t know what that meant either) who had ruined their kitchen. Dairy plates and meat plates? I had no idea! I just thought that they had a thing for ceramics. Sigh. That was a lesson that I learned quickly….

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