[FONT=Trebuchet MS, sans-serif]Garlic and Spinach Mashed Potato Casserole[/FONT]
[FONT=Trebuchet MS, sans-serif]You can make many substitutions by using fresh dill, fresh spinach, or any type of cheese you want. It's a good company dish, because you can make it the day before and refrigerate it. I serve it with porchetta. Everybody cleans their plates.
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[FONT=Trebuchet MS, sans-serif]This recipe makes 8-10 servings.[/FONT]
[FONT=Trebuchet MS, sans-serif]Start by buttering a 9X13 inch casserole dish. [/FONT]
[FONT=Trebuchet MS, sans-serif]8 large potatoes, peeled and cut into pieces for boiling (use your judgment here – enough to fit the casserole dish)[/FONT]
[FONT=Trebuchet MS, sans-serif]Boil the potatoes 15-20 minutes, then drain well and return to pan. Place back over the burner for a few minutes to dry, shaking the pan as you do so.[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup butter[/FONT]
[FONT=Trebuchet MS, sans-serif]5-6 cloves of garlic, sliced[/FONT]
[FONT=Trebuchet MS, sans-serif]1 large onion, diced[/FONT]
[FONT=Trebuchet MS, sans-serif]1/2-1 tsp dill weed, to taste[/FONT]
[FONT=Trebuchet MS, sans-serif]Melt the butter in a medium skillet and saute the onion and garlic just until the garlic starts to caramelize. Sprinkle the dill weed and stir it in. Add this to the potatoes, along with 1 cup sour cream, and and mash well, adding salt and pepper to taste.[/FONT]
[FONT=Trebuchet MS, sans-serif]Add a 10 oz package of frozen chopped spinach, which has been thawed, drained and squeezed to eliminate as much moisture as possible. Stir it in carefully and thoroughly, put it casserole dish.[/FONT]
[FONT=Trebuchet MS, sans-serif]Sprinkle 1 and ½ to 2 cups grated mozzarella cheese on top and bake at 325 for about 30 minutes. OR, refrigerate as long as 1-2 days. When needed, remove from frig and let it come to room temp and then bake for about 40 minutes.[/FONT]
[FONT=Trebuchet MS, sans-serif]You can make many substitutions by using fresh dill, fresh spinach, or any type of cheese you want. It's a good company dish, because you can make it the day before and refrigerate it. I serve it with porchetta. Everybody cleans their plates.
[/FONT]
[FONT=Trebuchet MS, sans-serif]This recipe makes 8-10 servings.[/FONT]
[FONT=Trebuchet MS, sans-serif]Start by buttering a 9X13 inch casserole dish. [/FONT]
[FONT=Trebuchet MS, sans-serif]8 large potatoes, peeled and cut into pieces for boiling (use your judgment here – enough to fit the casserole dish)[/FONT]
[FONT=Trebuchet MS, sans-serif]Boil the potatoes 15-20 minutes, then drain well and return to pan. Place back over the burner for a few minutes to dry, shaking the pan as you do so.[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup butter[/FONT]
[FONT=Trebuchet MS, sans-serif]5-6 cloves of garlic, sliced[/FONT]
[FONT=Trebuchet MS, sans-serif]1 large onion, diced[/FONT]
[FONT=Trebuchet MS, sans-serif]1/2-1 tsp dill weed, to taste[/FONT]
[FONT=Trebuchet MS, sans-serif]Melt the butter in a medium skillet and saute the onion and garlic just until the garlic starts to caramelize. Sprinkle the dill weed and stir it in. Add this to the potatoes, along with 1 cup sour cream, and and mash well, adding salt and pepper to taste.[/FONT]
[FONT=Trebuchet MS, sans-serif]Add a 10 oz package of frozen chopped spinach, which has been thawed, drained and squeezed to eliminate as much moisture as possible. Stir it in carefully and thoroughly, put it casserole dish.[/FONT]
[FONT=Trebuchet MS, sans-serif]Sprinkle 1 and ½ to 2 cups grated mozzarella cheese on top and bake at 325 for about 30 minutes. OR, refrigerate as long as 1-2 days. When needed, remove from frig and let it come to room temp and then bake for about 40 minutes.[/FONT]
