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Spinach and Artichoke Mashed Potatoes

Prep Time:

Cook Time:

30 Mins



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.

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