A great recipe for making ahead and is especially pretty to serve to family or large groups during the holidays. Recipe may be doubled.
Cook potatoes in enough water to cover till tender; drain. Cool slightly then peel potatoes. In a large bowl with mixer at low speed, beat potatoes, sour cream, milk, 2 T. butter, 1/2 tsp. salt, and 1/8 tsp. pepper until smooth and fluffy. Do not overbeat. Set aside.
Preheat oven to 350 degrees. In a small bowl, mix well the thawed squash with 1 T. butter and 1/8 tsp. salt; mix well and set aside. In a second small bowl, beat egg slightly; add thawed spinach, grated onion, 1 T. butter;, and 1/8 tsp. salt; mix well and set aside.
In a 2 quart glass casserole, evenly spread 1/3rd of the mashed potatoes; top with squash mixture in an even layer, then another 1/3rd of mashed potatoes, then spinach mixture, then remaining potatoes. Bake casserole 40 minutes or until heated through. Remove from oven; sprinkle cheese over top of potatoes and let stand a few minutes until cheese melts. Serves 10
8 medium potatoes (2 1/2 pounds)
1 (8 oz.) container sour cream
2 T. milk
Salt and pepper
1 (12 oz.) pkg. frozen cooked squash, thawed
1 (10 oz.) pkg frozen chopped spinach, thawed and drained
2 tsp. grated onion
1/4 cup shredded Cheddar cheese