About 10 years ago, I created this recipe for my daughter
who was a picky eater. I love this dish
because it’s different from your typical mashed potatoes and is really easy to
make.
6 Yukon Gold potatoes
½ teaspoon of salt¼ cup milk
1 tablespoons of margarine
½ cup of grated cheddar cheese
¼ onion (blended or chopped fine)
1 cup of baby spinach
Cooking spray
Preheat oven on 350 degrees. Put a large pot of water on the stove to boil
on high (approx. 2 quarts) add salt to water.
Peel potatoes and cut into eighths. Add potatoes to boiling water and turn
stove temperature down to medium. Cook for 10 to 15 minute. Using a steamer,
steam spinach for 3 minutes. To test
whether the potatoes are cooked, take a fork and stick in a piece of the
potato, if the fork goes in easy and potato breaks then it's cooked. Drain
potatoes and put in a large bowl. Add
butter. Using a fork, press potatoes to
get out the lumps and mix in the butter.
Add milk, onions, cheese and spinach and blend with a mixer until smooth.
Grease dish with cooking spray and pour mixture in 9x9 baking dish. Use fork to
even the mixture and make a pattern.
Bake on 350 degrees for a total of 50 minutes until golden brown.
