Spinach & Artichoke Mashed Potatoes - cooking recipe

Ingredients

1 lb baby yukon gold potato, peeled and quartered
1 (14 ounce) can artichoke hearts, drained and divided
0.5 (10 ounce) package frozen spinach
1/4 cup skim milk
1/4 cup sour cream
2 tablespoons margarine
2 tablespoons parmesan cheese, grated
1 garlic clove, minced
salt and pepper

Preparation

Cover potatoes in cold, salted water in a large saucepan. Bring to a boil, reduce heat to medium and simmer for 20 minutes or until soft.
Meanwhile, puree half of the artichoke hearts in a food processor. Set aside.
Roughly chop remaining artichokes. Set aside.
Defrost spinach. Thoroughly squeeze dry and season to taste with salt and pepper. Set aside.
Drain potatoes. Return to the saucepan. Add the pureed artichokes, margarine, parmesan cheese, sour cream, milk, and garlic to the potatoes. Blend with a hand mixer until creamy.
Fold in chopped artichokes and spinach. Season to taste with salt and pepper.