Potato Spinach Casserole Recipe

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As much as my family loves mashed potatoes, once in a while I'll want to dress them up by preparing this recipe. Spinach and chive give this potato dish wonderful flavor, not to mention terrific color.—Mary Allen, Orange, California
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 10-12 servings

Ingredients

  • 2 pounds potatoes, peeled and cubed
  • 2/3 cup milk
  • 6 tablespoons butter, softened
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
  • 1/4 cup minced chives
  • 1 teaspoon dill weed

Nutritional Facts

1 serving (3/4 cup) equals 109 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 280 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
  2. In a large bowl, mash potatoes. Add the milk, butter, salt and pepper; beat until light and fluffy. Stir in the spinach, chives and dill. Spread in a greased 2-1/2-qt. casserole.
  3. Cover and bake at 350° for 30-40 minutes or until heated through. Yield: 10-12 servings.
Originally published as Potato Spinach Casserole in Taste of Home April/May 1996, p41

Nutritional Facts

1 serving (3/4 cup) equals 109 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 280 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

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