Fluffy Potato Mash with Aromatic Artichokes, Garlic and Parsley

• large red potatoes↗500g g

  cut into 2.5 cm cubes

• butter↗4 ст. л. tbsp
• milk↗4 ст. л. tbsp
• chopped flat‑leaf parsley2 ст. л. tbsp
• canned artichoke hearts400g g

  drained and chopped

• olive oil↗1 ст. л. tbsp
• garlic cloves↗2

  minced

Step-by-step instructions

1. 1

   Place the potatoes in a large pot, cover with cold salted water, bring to a boil and cook for 15 minutes until tender. Drain the water, return the potatoes to the pot, add butter, milk and a pinch of salt and black pepper. Mash to a smooth, fluffy consistency. Stir in the chopped parsley and mix gently.

2. 2

   While the potatoes are cooking, pat the canned artichoke hearts dry with a paper towel. In a medium skillet heat the olive oil, sauté the minced garlic for 1 minute, then add the artichokes and season with a pinch of salt and ground black pepper. Fry for 5 minutes until the artichokes develop a golden‑crisp crust. Transfer part of the artichokes into the ready mash, leaving a few pieces for garnish, and warm the mixture again over low heat, stirring constantly. Serve, sprinkled with the remaining artichokes.