This is a recipe I saved a while ago from BHG.com and made the other night.
Mashed Potatoes with Spinach
4 medium potatoes
½ cup sour cream (I use lowfat)
2 tbsp butter or margarine
1 tbsp chives
5 oz. frozen chopped spinach, thawed and well-drained
½ cup shredded cheddar cheese
Preheat oven to 400°. Peel and dice potatoes. In a medium pot, boil potatoes in salted water for 20 to 25 minutes or until tender. Drain and mash. Add sour cream, butter, and chives; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 1½ quart casserole. Bake uncovered for 15 to 20 minutes or until heated through. Sprinkle with cheese.
Makes 4 servings.
Nutrition Facts (calculated using regular sour cream and real butter)
Sat. Fat 11g
We love mashed potatoes and spinach, so this dish was right up our alley. I didn't find much to change about it. The original recipe made 12 servings, so I halved it. I found that halving the recipe made four servings for us, instead of 6. Like I said, we love our mashed potatoes! I recalculated the nutrition info to match the bigger portion size, but not to reflect using lowfat sour cream instead of regular.
A note on the chives: I don't usually have fresh on hand, but I have freeze-dried chives from Penzey's. I soaked them in a bit of warm water before adding to the potatoes to make sure they were soft. I didn't want little crunchy bits in there. It worked really well.