Mashed Potatoes with Spinach & Chives

Mashed Potatoes W/Spinach & Chives 

Vegetables      

 

6 lbs. russet potatoes          

3/4 c. (1 1/2 sticks) butter    

1 1/2 10-oz pkg. frozen chopped spinach

3/4 c. sour cream  

1/2 c. chopped fresh chives                                                                                          

 

Peel potatoes & cut into 1-inch pieces. Cook in large pot of boiling salted water until tender(approx. 25 minutes).  Drain.  Return potatoes to pot and mash.  Add butter and mash again. Thaw spinach & squeeze dry.  Add spinach, sour cream, & chives to potatoes.  Season to taste w/ salt & pepper.  Transfer mixture to prepared buttered 9×13 glass baking dish.  Cover w/ foil.  (Can be prepared 1 day ahead; refrigerate. Let stand 2 hr. at room temperature before continuing) Bake until heated through, about 30   minutes @ 350.                                    

Meredith & WCU Catering