Smashed Potatoes with Artichokes


February 10, 2011 by Sara Kreidler

My version of the “smashed potatoes” served at the Sewickley Cafe.  Serve this with roasted balsamic chicken.


  • 1 head of garlic
  • 1 tablespoons olive oil
  • 1.5 pounds small red skinned potatoes, scrubbed
  • 1 cup mayonnaise
  • 1 can of artichoke hearts in brine (not oil), drained and roughly chopped
  • 1 cup shredded Parmesan, divided
  • Salt and pepper


  1. Pre-heat oven to 375.
  2. Cut top off of 1 head of garlic, drizzle olive oil over top and wrap loosely in aluminum foil; roast garlic in oven for 10 minutes or until soft and light brown. Remove roasted garlic cloves from head by squeezing firmly; set garlic aside.
  3. Boil potatoes in a large pot of water about 20 minutes or until fork tender.
  4. Drain potatoes and coarsely smash with a potato masher or large fork; potatoes should be chunky, not smooth.
  5. Combine smashed potatoes with mayonnaise, artichoke hearts, ¾ cup of Parmesan, roasted garlic, and salt and pepper.
  6. Pour potato mixture into an 8×8 square pyrex baking dish and top with remaining ¼ cup Parmesan. Bake for 15-20 minutes or until cheese is lightly browned.

One thought on “Smashed Potatoes with Artichokes

  1. […] ma vie en food cooking, canning & csa-ing Skip to content Homeabout ma vie en foodcooking indexcanning inventorycsa inventorylocal linksbookshelf ← Broiled Steak with Spicy and Sweet Dry Rub, Scalloped Potatoes, and Braised Red Cabbage Smashed Potatoes with Artichokes → […]

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