- 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
- 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.
- 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.
- 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
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