Artichoke Mashed Potatoes

Recipe from the Chez Panisse Cafe Cookbook, by Alice Waters

This recipe comes from the venerable Chez Panisse.  Alice says you can substitute celery root for the artichokes if you wish, and or use olive oil and parmesan instead of the butter!

--Jenna Muller


All the artichokes from your box

Juice of 1/2 lemon

2 garlic cloves

Thyme sprigs

Extra virgin olive oil


All the potatoes from your box

2 tablespoons butter

1/4 cup half-and-half

white wine vinegar

freshly ground black pepper


Pull off the outer leaves of the artichokes until you reach the yellow central leaves.  Cut crosswise through the leaves about 1-1/2 inches above the base, and cut off all but an inch of each stem.  With a paring knife, cut away all the deep green, down to the heart.  Our artichokes shouldn’t have much choke, but if there is any, scoop it out with a teaspoon.  Drop the trimmed artichokes into water with a few squeezes of lemon juice.

Cut the artichokes lengthwise into slices about 1/2-inch thick.  Peel and smash the garlic.  Put the artichokes, garlic and a few thyme sprigs in a sauté pan with a generous amount of olive oil and season with salt.  Stew over medium heat until very tender.  The artichokes will brown a bit.  Drain and save the oil, remove the thyme sprigs.  Roughly chop the artichokes and set aside.

Cube your potatoes (you can peel them if you want, but I never do).  Boil in generously salted water until fork tender.  Put through a ricer or a food mill, or in the bowl of your stand mixer with the whisk attachment.  Add the butter and mash your potatoes using your chosen method.  Stir in the artichokes, the reserved oil, the half-and-half, and a splash of vinegar.  Taste for seasoning and adjust your salt and pepper as needed.  If they are too thick, you can thin them out with a bit more half-and-half or some of the cooking water from the potatoes.  You can keep them warm in a double boiler on your stove top until serving time!

meal or course
brunch, buffet, dinner, lunch, side