"It's spinach & artichoke dip meets mashed potatoes in heavenly harmony. You'll never want one without the other again!"

Ingredient :

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

Directions :

• 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.