Here’s a tasty holiday side dish for you – more decadent than your run-of-the-mill mashed potatoes, with a few cups of chopped spinach to add some color. This recipe serves about 6 as a side and tastes great reheated if you are bringing them over to a family get-together.
Spinach mashed potatoes
5 large potatoes, peeled and chopped
1/4 cup butter
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1/4 t pepper
2 cups fresh chopped baby spinach
2 cloves garlic, chopped or pressed
1 t olive oil
1/4 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Peel potatoes and chop into pieces, then place in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but still firm. Drain potatoes and mash!
In the meantime, heat 1 teaspoon of oil in a skillet and add garlic. Cook 1 minute, then add spinach and let it wilt (about 2-3 minutes).
Transfer potatoes to a bowl and mix in spinach, butter, sour cream, cheese, salt, pepper, and dill.
Spread into the casserole dish and bake 20 minutes, until bubbly and lightly brown.