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Creamy Potato and Artichoke Pasta
In Veneto, chef Matteo Albani prepared us a contradiction of a pasta dish. It was lush and creamy, yet entirely free of dairy. His secret, we learned, was the humble potato. He boiled it, then pureed it and its starchy cooking water before using it to enrich his sauce. We found that simply mashing the potato had a similar effect, while negating the need to haul out a blender. We experimented with Yukon Golds, but ultimately, a high-starch russet yielded the creamiest sauce. As for artichoke hearts, we tried all the usual prepared suspects: jarred, canned and frozen. When sautéed with cherry tomatoes, garlic and herbs, canned and frozen artichoke hearts became mushy. Jarred won out because they held their shape.
4-6
Servings
Tip
Don’t use grilled or marinated artichokes. The smokiness from the grill and garlickiness of the seasoned oil muddy the dish’s otherwise bright, clean flavors.
40 minutes
Ingredients
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1
medium russet potato (about 8 ounces), peeled and cut into 1-inch chunks
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Kosher salt and ground black pepper
Directions
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01In a large pot, combine the potato and 4 quarts water. Bring to a boil over high and cook until a skewer inserted into the potato meets no resistance, about 8 minutes. Using a slotted spoon, transfer the potato to a small bowl. Add ¼ teaspoon salt and ¼ cup of the cooking water, then mash with a fork until smooth. If needed, add more cooking water 1 tablespoon at a time until the potato is completely smooth and has the consistency of pourable yogurt; set aside. Return the water to a boil.
Reviews
March 9, 2026
Delicious pasta recipe
Delicious. Don't drain the pasta. Just add it right from the pot to the skillet using a slotted spoon.
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