Spinach and Artichoke Mashed Potatoes
Rich and buttery mashed potatoes made with roasted garlic, artichoke hearts, and spinach. Finished off with melted Monterey Jack cheese.
Serving size: 2/3 cup
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Preheat oven to 400° F (350° F convection). | ||
| Butter, unsalted, melted | 1 1/2 cup | Top prepared potatoes with butter and Monterey Jack before serving. |
| More Ideas To Build On • Use whole milk and light cream cheese instead of heavy cream and regular cream cheese to reduce fat calories. • Roast fresh garlic for a more robust flavor. |
||
| Yellow onion, diced | 7 1/2 cup | In large stock pot saute onions in oil until translucent. Add prepared Potato Pearls® Extra Rich and next 7 ingredients. Mix well and spread into three full-size steamtable pans. |
| Oil, olive | 1 1/2 cup | |
| Potato Pearls® Extra Rich, prepared | 1 carton | |
| Cream cheese, softened | 2 7/10 lb. | |
| Heavy cream | 2 1/2 lb. | |
| Spinach, chopped, frozen, thawed, drained, packed | 2 1/2 cup | |
| Artichoke hearts, canned, quartered, coarse-chopped | 5 cup | |
| Garlic, roasted | 7 1/2 cup | |
| Salt | 3 tbsp. | |
| Parmesan cheese, shredded | 10 cup | |
| Bake for 15 minutes or until cheese is golden and bubbly. |
Nutritional Information Per Serving
| Calories — 210 | Protein — 9.6 g | Fat — 14.3 g |
| Carbs — 11.0 g | Iron — 0.6 mg | Sodium — 485 mg |
| Potassium — 218 mg | Zinc — 0.86 mg | Vitamin A — 795 IU |
| Riboflavin — 0.12 mg | Niacin — 0.6 mg | Calcium — 268 mg |
| Cholesterol — 39 mg | Vitamin B6 — 31 mcg | Vitamin B12 — 0.04 mcg |
| Thiamine — 0.01 mg |