Potato Spinach Casserole
|Potatoes||2 Pound, peeled and cubed|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||6 Tablespoon, softened|
|Frozen chopped spinach||20 Ounce (2 Package, Drained)|
|Snipped chives||1⁄4 Cup (4 tbs)|
|Dill weed||1 Teaspoon|
In a saucepan over medium heat, cook potatoes in boiling salted water until tender; drain.
In a mixing bowl, mash potatoes until no lumps remain.
Add the milk, butter, salt and pepper; beat until light and fluffy.
Stir in 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