Sally's Spinach Mashed Potatoes

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. (5 minutes)

Recipe View 20 mins Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. (20 minutes)

Recipe View 5 mins While the potatoes are boiling, ensure the spinach is thoroughly thawed and squeeze out as much excess water as possible. This is crucial to prevent watery mashed potatoes. (5 minutes)

Recipe View 5 mins Drain the potatoes well and return them to the pot. Mash the potatoes thoroughly using a potato masher or ricer. (5 minutes)

Recipe View 3 mins Add the softened butter and sour cream to the mashed potatoes. Mix until smooth and creamy. (3 minutes)

Recipe View 5 mins Stir in the squeezed-dry spinach, minced shallot, salt, and white pepper. Add a pinch of freshly grated nutmeg, if desired. Mix until all ingredients are well combined. (5 minutes)

Recipe View 2 mins Transfer the spinach mashed potato mixture to the prepared baking dish. Spread evenly and top with shredded Cheddar cheese. (2 minutes)

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. (25 minutes)

Recipe View Let cool slightly before serving. Garnish with a sprinkle of fresh parsley, if desired.