Potato Pancakes With Artichokes And Wisconsin Gorgonzola

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Wisconsin Cheese


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For Potato Batter:

2 baking potatoes, steamed with skin on, then peeled, crumbled

4 eggs

1 cup heavy cream

1 cup all-purpose flour

3 teaspoons kosher salt

1 teaspoon ground white pepper

1 pinch ground nutmeg

2 teaspoons garlic, minced

1/2 to 1 cup milk, as needed

Butter, as needed

For Wisconsin Gorgonzola Mixture:

4 tablespoons Wisconsin Gorgonzola

4 to 5 artichoke hearts, cooked, diced in 1/8 inch pieces

1 tablespoon fresh marjoram, chopped

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