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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 packages - 10 oz. frozen spinach
  • 6 - baking or Yukon gold potatoes (3 pounds), peeled and chopped
  • 1 sticks - butter, at room temperature
  • 1 cups - sour cream, at room temperature
  • 1 tablespoons - finely chopped onion
  • 1 teaspoons - salt
  • 1/4 teaspoons - dried dill
  • 1 cups - shredded cheddar cheese (4 ounces)
  • Directions:

    Preheat oven to 350° F. Lightly grease a 9-x-13-inch baking dish.

    Cook spinach according to package directions. Drain well; set aside.

    Meanwhile, put potatoes in a large pot and add cold salted water to cover by about one inch. Bring to a boil and cook until tender, about 15 minutes.

    Drain potatoes and return to the pot. Add butter and mash with a potato masher. Stir in sour cream, onion, salt and dill. Fold in spinach.

    Transfer to prepared dish; scatter cheese over top. Bake until potatoes are piping hot, cheese has melted, and top is lightly browned, about 20 minutes.

    Brief Description

    Spinach and mashed potatoes with sour cream, topped with cheddar cheese and baked.

    Main Ingredient:

    potatoes

    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 15 min
    Cook Time: 35 min

    Notes

    This can be made ahead early in the day and refrigerated until ready to bake; extend baking time if going straight from fridge to oven.

    Source

    All Recipes magazine

    Posted By:

    bobtinam@gmail.com

    Posted On:

    January 22, 2017

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