SPINACH & ARTICHOKE POTATO CASSEROLE

SPINACH & ARTICHOKE POTATO CASSEROLE

INGREDIENTS

• 3   large russet potatoes (about 1½ lbs.)
• 4 oz. cream cheese, softened
• 1 oz. Parmesan cheese, finely grated (½ cup)
• 2 cups fresh spinach, chopped (see cook’s tip)
• 1 can (14 oz.) quartered artichoke hearts, drained
• 1 tbsp Garlic Parmesan Seasoning
• ¼ cup sour cream or Greek yogurt
• ½ tsp salt
• 8 oz. white cheddar, grated (2 cups), divided

DIRECTIONS

1. Preheat the oven to 425°F.
2. Pierce the potatoes with a fork. Microwave the potatoes for 10–12 minutes, or until very tender. Remove them from the microwave, let cool, and roughly chop.
3. Add the potatoes to the Deluxe Stand Mixer with the remaining ingredients and half of the cheddar. Set to MIX for 2 minutes and 30 seconds.
4. Spoon the mashed potato mixture into the 8″ Brilliance Nonstick Square Pan. Top the potatoes with the remaining cheddar and bake for 10–15 minutes, or until they’re golden brown and bubbly.

Yield: 9  servings

Nutrients per serving:

 U.S. nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 970 mg, Carbohydrate 30 g, Fiber 3 g, Sugars 2 g (includes 0 g added sugar), Protein 12 g

Cook’s Tips:

 You can use a thawed 12-oz. bag of frozen spinach instead of fresh.