Mashed Potatoes Go From Flat To Fancy When You Add This Fibrous Canned Vegetable

Mashed potatoes are a dependable side dish, but they're not always the most exciting thing on the table. That is until you mix things up a little. Adding a can of artichokes may be the secret you need to make mashed potatoes taste even better, as they bring something a classic mash often lacks: deeper flavor and more texture. With their slightly tangy, nutty, and earthy taste, plus a dense, meaty texture that adds a little variety to the otherwise velvety smoothness of mash, artichokes work well to cut through mild potatoes. Plus, artichokes pack about 8 grams of fiber per cup, so they're a great way to beef up the side.

The first move is to make sure you've drained the artichokes well before they go anywhere near your potatoes. Straight from the can they hold a lot of liquid, whether it's water or brine, and throwing them straight in is a quick way to end up with a loose and watery mash. Once drained and dried, roughly chop the artichokes and stir them into your mashed potatoes. You can also treat the artichokes like a topping by frying some pieces off with a little olive oil and crushed garlic until they turn golden, then scattering that on top of the final dish. 

That said, if the thought of a chunky mash is turning your stomach because you only like perfectly smooth mashed potatoes every time, don't worry, the artichokes can play a role there too. Simply purée the drained artichokes with some of the milk and butter to act as a "dressing" to mash your potatoes into. You'll still get their flavor and fiber but without that meaty texture.

Artichokes are often paired with rich, savory ingredients so they will go beautifully when stirred in alongside classic mashed potato mix-ins such as butter, cream, or milk. Or, if you want to make your mashed potatoes feel more Italian, then a drizzle of olive oil, lemon juice, some herbs, and a sprinkle of nutmeg will keep the whole thing feeling lighter. In fact, if you're making mashed potatoes to go on the side of something particularly rich, like roast beef or short ribs, then keeping the dish bright with lemon and herbs can stop the overall meal from feeling too heavy. 

The only thing worth watching is the texture of the canned artichokes themselves. Artichoke hearts are made up of layers of leaves, and so even canned varieties, which have been cooked in advance, may contain tougher bits or the occasional fibrous piece. On the flip side, many people complain that some canned artichokes brands can be too mushy. So do a little check as you're chopping the hearts and simply remove anything that feels too hard or too soggy to be pleasant. With a little quality check, you'll be on your way to a delicious upgrade on plain ol' mashed potatoes.