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August 2, 2011
Potatoes Florentine
Comforting Potatoes
Prep time:
35 minutesBake time:
25 minutes“When we were young, we would giggle and say, 'More green potatoes, please!'”
Ingredients
Serves 8
- 1 (10-ounce) package frozen chopped spinach, thawed
- 6 medium russet potatoes, peeled
- 4 tablespoons butter
- 3/4 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon dried dill
- 1/2 cup shredded Colby Jack cheese
Directions
1
Drain spinach and squeeze to remove excess moisture.
2
Combine potatoes and enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Cook until tender, about 25 minutes; drain.
3
Preheat oven to 325ºF. Grease a 2-quart baking dish.
4
Combine potatoes and butter in a large bowl. Mash the mixture until creamy.
5
Add spinach, sour cream, salt and dill to potato mixture and mix well.
6
Spoon into the prepared baking dish. Sprinkle with Colby Jack. Bake for 25 minutes.
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma often used fresh spinach from the garden for these potatoes. She started with 2 pounds fresh spinach, removed any thick stems and washed the leaves thoroughly in a sinkful of clean water. She placed the wet spinach in a large pan with 2 tablespoons of butter and covered the pan. Then she cooked the spinach over medium-low heat, stirring occasionally, until it was wilted, about 10 minutes. She drained any liquid, then proceeded as the recipe directed.
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