Mashed Potato Spinach Casserole
photo by anniesnomsblog
- Ready In:
- 4 large potatoes
- 1⁄3 - 1⁄2 cup sour cream
- 1 teaspoon salt
- 1 dash pepper
- 2 -4 tablespoons butter (optional)
- 1 cup cooked frozen spinach, well drained and chopped (I just use frozen, thawed and pressed dry)
- 1⁄2 - 1 cup grated cheddar cheese
- 1⁄2 teaspoon dill seed (optional)
- 2 teaspoons chives (optional)
- Peel, cook and mash potatoes.
- Add sour cream, salt, pepper (and butter if desired).
- Mix in enough milk to bring it to your favorite mashed potato consistency.
- Add spinach (and seasonings if desired).
- Place in casserole dish and top with grated cheddar cheese. (sometimes I also mix a bit of the cheese in with the potatoes before topping).
- Bake in 350 oven for 20-30 minutes.
- We like to serve this with corn, which usually ends up mixed in with all the rest.
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YUM! I love spinach, but DF is not too fond of it (along with mushrooms). However, I always find try to find a way to put them in many dishes. He loved these potatoes so much, he asked for seconds! YAH! I only had 2 large russets, 10 oz of frozen spinach, and 1/2 cup colby jack on hand. I made mashed potatoes as I normally would: boil, drain, mash. I added the butter and appropriate milk, continued with sour cream and cheese, salt and pepper. Although I wish I would have had more cheese on hand, I think it turned out great! Even with being 2 potatoes short from the recipe, we still ending up having 5 large servings. It seems like that kind of recipe that as long as you have the basic ingredients, you can fix it up any way you like. Great, love it! I am going to start making it all the time. :)
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