Potato Spinach Casserole

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Potato Spinach Casserole

 

2 lbs. potatoes, peeled and cubed

2/3 cup milk

6 Tbs butter or margarine, softened

1 tsp salt

1/4 tsp pepper

2 pkgs (10 oz each) frozen chopped spinach, thawed and well drained

1/4 cup snipped fresh chives

1 tsp dill weed

 

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

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 to 40 minutes or until heated through. Yield: 10 to 12 servings

 

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A wish to go to heaven is the very beginning of falling into hell.

~ The Tibetan Book of the Dead