By: Rick Karlin of Chicago, IL

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*Winner of the Side Dish category at the 2nd annual Crave Brothers Farmstead Cheese recipe contest

Notes from the author: One Christmas Eve, I had left-over spinach and artichoke dip. On Christmas Day, I was making potatoes for dinner and spied the left-over dip in the refrigerator. Since there wasn’t enough to serve as a dip, I added it to the mashed potatoes. It was such a hit that the next year I added even more dip. It is now a family classic served every holiday.
 

Ingredients

3 lbs Yukon gold potatoes
2 Tablespoons butter
4 oz heavy cream
2 cups Crave Brothers fresh mozzarella, shredded
1/2 cup sour cream
1/4 cup grated fresh Parmesan cheese
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
4 oz Crave Brothers mascarpone
1 pkg (10-ounce) frozen chopped spinach, thawed, drained and squeezed dry
salt & pepper

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Directions

Boil potatoes in salted water (peeled if desired), drain.

While the potatoes are boiling, combine mozzarella, sour cream, Parmesan, garlic, artichoke hearts,

mascarpone, and spinach in a large bowl; stir until well-blended.

Mash the boiled potatoes with the butter and cream. When thoroughly mashed, add the spinach,

artichoke and cheese mixture; stir until well incorporated.

Spoon mixture into a large baking dish. Season with salt and pepper to taste.

Sprinkle with 2 oz additional Parmesan, bake at 350° 
for 30 minutes.