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5 russet potatoes
2 cups Parmesan cheese
1 (14 oz. can) artichoke hearts, drained and chopped into small pieces
2 cups mayonnaise
8 oz cream cheese
5 tsp. minced garlic
Salt and pepper to taste
1/4 cup each Parmesan cheese and bread crumbs, mixed
Paprika
Peel potatoes, cube and boil until tender. Put cooked potatoes through potato ricer. Mix potatoes with artichokes and rest of ingredients.
Grease casserole. Place potatoes into casserole
Sprinkle with mix of Parmesan cheese and bread crumbs, then paprika.
Bake at 350° F for 30 minutes. Garnish with minced parsley.
2 cups Parmesan cheese
1 (14 oz. can) artichoke hearts, drained and chopped into small pieces
2 cups mayonnaise
8 oz cream cheese
5 tsp. minced garlic
Salt and pepper to taste
1/4 cup each Parmesan cheese and bread crumbs, mixed
Paprika
Peel potatoes, cube and boil until tender. Put cooked potatoes through potato ricer. Mix potatoes with artichokes and rest of ingredients.
Grease casserole. Place potatoes into casserole
Sprinkle with mix of Parmesan cheese and bread crumbs, then paprika.
Bake at 350° F for 30 minutes. Garnish with minced parsley.
