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This recipe is from a "country style" recipe collection I picked up at auction that spans several generations and over six decades of great cooking. According to the handwritten note on the card, it can be doubled and freezes well. Which is a good thing because these potatoes are easy to make, delicious, and go well with many other dishes.
6 peeled, boiled, and mashed potatoes
3/4 cup milk
4 tablespoons butter or margarine
2 teaspoons dried dill weed
1 teaspoon onion powder
Salt
Pepper
10 ounces thawed and drained chopped spinach
Mix the mashed potatoes with the milk and butter until light and fluffy. Mix in the rest of the ingredients and place in a greased casserole. Bake for 30 minutes at 350 degrees.
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| Dill and Spinach Stuffed Potatoes - Heirloom Recipe | Login/Create an account | 0 Comments |
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