Spinach and Cheese Mashed Potatoes

An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 4  potatoes, peeled and sliced
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup plain low-fat yogurt or 1⁄2 cup sour cream or 1⁄2 cup nonfat sour cream or 1⁄2 cup plain fat-free yogurt
• 2  tablespoons low-fat milk
• 2  tablespoons butter (optional)
• 10  ounces fresh spinach or 10  ounces frozen spinach, cooked and drained
• 2  tablespoons chives, chopped
• 1⁄4 teaspoon dill weed (optional)
• 1 -1 1⁄2 cup low-fat cheddar cheese or 1 -1 1⁄2 cup cheddar cheese, shredded

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer.
3. Add salt, pepper, yogurt or sour cream, milk and butter (if using) to potatoes. Beat well until fluffy.
4. Fold in spinach, chives and dill (if using).
5. Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
6. Recipe can be prepared a day ahead before final bake.