Description
A great recipe for making ahead and is especially pretty to serve to family or large groups during the holidays. Recipe may be doubled.
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Directions
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
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Ingredients
 8 medium potatoes (2 1/2 pounds)
1 (8 oz.) container sour cream
2 T. milk
Butter, softened
Salt and pepper
1 (12 oz.) pkg. frozen cooked squash, thawed
1 egg
1 (10 oz.) pkg frozen chopped spinach, thawed and drained
2 tsp. grated onion
1/4 cup shredded Cheddar cheese
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