Parmesan Artichoke Potato Casserole
From Marjorie Graham, Skaneateles, NY
5 russet potatoes
2 cups Parmesan cheese
1- 14 oz, can artichoke hearts, drained & chopped into small pieces
2 cups mayonnaise
8 oz. cream cheese
5 tsp. minced garlic
salt & pepper to taste
1/4 cup each Parmesan cheese & bread crumbs, mixed
Peel potatoes, cube & boil until tender.
Put potatoes through a potato ricer.
Mix potatoes with artichokes & rest of ingredients through salt & pepper.
Place into greased casserole & sprinkle with bread crumb mixture, then top with paprika.
Bake at 350 for 30 minutes & garnish with minced parsley.