What’s fat-free, cholesterol-free, high in vitamin C, vitamin B6 and potassium, a great source of dietary fiber and dirt cheap? Potatoes, of course!
If you, like me—you load up on potatoes when they are priced well—you may be looking for ways to prepare them that are a bit out of the ordinary. I have just what you’re looking for: mashed potatoes with a twist.
This first recipe, compliments of the Idaho Potato Commission, is a perfect way to use up leftover mashed potatoes. The second recipe is sure to become a family favorite. Just don’t tell the kids that it’s also highly nutritious.
Baked Mashed Potatoes
- cooking spray
- 8 cups mashed potatoes (leftovers if you have them)
- 1 egg, slightly beaten
- 1 cup sour cream
- 1 cup small curd cottage cheese
- 5 green onions, finely chopped
- 8 butter crackers crushed OR 1/2 cup shredded cheese
- Preheat oven to 350 F. Spray a 1 1/2 quart casserole dish with cooking spray. In the bowl of an electric mixer, combine potatoes, egg, sour cream, cottage cheese and onions at medium speed. Spoon potato mixture into casserole dish. Sprinkle with crushed crackers or shredded cheese, and bake for 30 minutes.
Spinach Mashed Potatoes
- 1 10 ounce package frozen chopped spinach
- 6 potatoes, peeled and chopped
- 1/2 cup butter
- 1 cup sour cream
- 1 tablespoon chopped onion
- 1 teaspoon salt
- 1/4 teaspoon dried dill weed
- 1 cup shredded cheddar cheese
- Preheat oven to 350 F. Cook spinach based on package directions. Put potatoes in a large pot, cover with water and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, allow potatoes to cool for several minutes and mash.
- Combine the spinach, mashed potatoes, butter, sour cream, onion, salt and dill in a large bowl. Grease a medium casserole dish and transfer mixture to dish. Top with cheddar cheese. Bake for 20 minutes, until light brown and bubbly.