Ingredients
3 pounds potatoes, peeled and quartered1 cup sour cream1/2 cup butter1 teaspoon sugar1 teaspoon salt1/2 teaspoon pepper1/4 to 1/2 teaspoon dill weed1 package (10 ounces) frozen chopped spinach, thawed and drained1/3 cup shredded cheddar cheese
Preparation
Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach.
Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.
