About the Recipe
*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.
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
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.