Potato Spinach Casserole Recipe

4.5 3
Publisher Photo

Potato Spinach Casserole Recipe

Be the first to add a review
4.5 3
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

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

Directions

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotato Spinach Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review