It used to be that I felt accomplished when I finished a triathlon or received an award at work.
Nowadays, if I'm able to exercise, shower and cook dinner in the same day, I feel like superwoman.
...As the commercial goes, having a baby changes everything.
I felt like I had accomplished something (albeit a little victory) the other night when I needed to use up 3/4 of a can of artichokes and a bit of spinach. Oh, and some potatoes that were starting to sprout. My tape-worm of a stomach called at me to make spinach-artichoke mashed potatoes, and so I did.
It was quite delicious.
I simply made the beginning of a spinach-artichoke dip and added it to mashed potatoes, checked the seasonings and added some dairy goodness. I really think it could be delicious without the dairy too. The spinach and artichoke add a great heartiness to the potatoes (and a nice kick of color).
Spinach Artichoke Dip Mashed Potatoes
2 lbs yukon gold potatoes, roughly chopped (or any good mashing potato)
2 tablespoons olive oil
1 medium onion, chopped
4 cloves of garlic, chopped
5 oz fresh spinach (frozen will work here too)
14 oz can of artichokes, loosely chopped
1/4 cup parmesan cheese
1/4 cup sour cream
1/4 cup cream cheese
Bring a large pot of water to a boil, add potatoes and cook for 10-12 minutes, or until tender. Meanwhile, in a saute pan over medium low heat, add chopped onion and cook until translucent, about 5 minutes. Then add the garlic and cook another minute or two. Then add the artichokes and spinach and season with salt and pepper. Cook another five minutes or so. When the potatoes are done boiling, drain and return back to the pot. Add the spinach mixture and cheese, sour cream and cream cheese. Taste and season with more salt and pepper and serve (with a bit more parmesan cheese on top if you'd like).