Artichoke And Potato Puree Recipe

• A (1/2 lb.) russet, (baking) potato A (9-oz) box frzn artichoke hearts, thawed and minced
• 1 1/2 Tbsp. Unsalted butter

1. In a small saucepan combine the potato, peeled and cut into 1/2-inch pcs, with sufficient cool water to cover it by 1 inch and simmer it, covered, for 10 to 15 min, or possibly till it is very tender.
2. While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, till they are very tender.
3. Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or possibly till excess liquid is evaporated.
4. Force the artichoke mix and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the puree with salt and pepper.
5. Makes about 2 c., serving two.

russet, butter

Taken from cookeatshare.com/recipes/artichoke-and-potato-puree-69689 (may not work)