6 large potatoes (or 8 medium)
1 1/4 c. light cream (or substitute evaporated milk)
1/4 lb. (1 stick) butter, softened
2 tsp. salt
1 tsp. sugar
1/4 tsp. white pepper
2 Tbsp. chives
1 tsp. dried dill
1/2 package frozen chopped spinach partially cooked and well drained
Boil potatoes with skins on until tender. Then remove skins and mash well with potato masher. Beat in butter, cream, salt, sugar, and pepper. Whip until light and fluffy. Add chives, dill, and spinach and whip together. Transfer to casserole dish with lid and bake at 350 degrees F for 30 minutes or until piping hot. Serves 6-8. This is a Mecham family favorite. This recipe came from the Los Angeles Times more than 50 years ago. Jesse’s great aunt first served it at Thanksgiving dinner that year and it has been a favorite ever since.
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