Garlic Artichoke Smashed Potatoes

• 1 12 lbs petite yukon gold potatoes, OR
• 1 12 lbs petite baby red potatoes, OR
• 1 12 lbs petite fingerling potatoes
• 1 (15 ounce) canquartered artichoke hearts, drained and roughly chopped
• 12 cup half & half light cream
• 1 cup unsalted butter, divided
• 1 tablespoon garlic, minced
• 14 cup parsley, finely chopped and divided
• salt and pepper, to taste

1. Place scrubbed, skin-on potatoes in a large pot and cover with water.
2. Bring water to a boil and cook approximately 20 minutes or until potatoes are tender.
3. Remove from heat, strain and transfer to a large mixing bowl.
4. Combine artichokes, half and half, 1/2 of the butter (4 tbs), and garlic in a small bowl.
5. Microwave for about 3 minutes until butter is softened.
6. Stir together with salt and pepper.
7. Add artichoke mixture and 1/2 of the chopped parsely to potatoes and mash together.
8. Melt remaining 1/2 stick of butter and drizzle lightly over each serving.
9. Dust with remaining chopped parsely.

gold potatoes, red potatoes, potatoes, canquartered artichoke, light cream, unsalted butter, garlic, parsley, salt

Taken from www.food.com/recipe/garlic-artichoke-smashed-potatoes-406760 (may not work)