Mashed Potato Artichoke Bake

 Side dishes often get short shrift on blogs, taking a back seat to decadent desserts, magnificent main dishes, and budget friendly casseroles.  But like the secretary in the background who always makes her boss look good, the side dish can make or break a meal or buffet.  I spotted this recipe on the Taste of Home website and decided to give it a try.  I’m a big fan of potatoes, mashed in particular, but was growing weary of the usual suspects when it came to mashed potato casseroles.  This make-ahead dish gets a lot of zing from the fresh dill and artichokes, and served four of us easily.

Mashed Potato Artichoke Bake
Adapted from TasteofHome.com

Prep: 30 min. Bake: 15 min.
Yield: 4 Servings

2 medium-large russet potatoes, peeled and quartered
1/4 cup sour cream
2 tablespoons whole milk
2 tablespoons mayonnaise
1 tablespoon butter
1/2 teaspoon snipped fresh dill
¼ teaspoon garlic salt
Dash freshly ground black pepper
3/4 can artichoke hearts (NOT marinated), chopped
2 small scallions, diced
2 bacon strips, cooked and crumbled
1/3 cup shredded sharp cheddar cheese

Place potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until fork tender. Mash potatoes with the sour cream, milk, mayonnaise, butter and seasonings. Fold in artichokes and scallions.

Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with bacon and cheese. Bake, uncovered, at 400 for 15-20 minutes or until heated through and cheese is melted.

This post is linked to: On the Menu Monday