Cheesy Spinach Mashed Potato (Crock Pot)

My (not so little anymore) cousin is in college.
He eats a lot.

He is tall, skinny, and all us women folk wish we had his metabolism.
Whatever...that is beside the point of this post.

He was home for a visit, and inhaling every bite of home-cooked food he could get his skinny hands on. We were all over there hanging out the other night and I brought these potatoes over.

We all ate, and then it was time to go home.
Auntie said she had too many leftovers and for us all to bring home whatever was left of what we brought.

Cousin man had tears in his eyes. I convinced her to let him keep the potato. She was all "but you are heading back to school tomorrow". His reply? "That's why they make tupperware MOM".

I love when food makes people happy!

Ingredients:

10 oz frozen chopped spinach

6 Potatoes (peeled and chopped)

½ Cup chicken broth

½ Cup butter

1 Cup sour cream

1 Tbsp chopped onion

1 Tsp salt

¼ Tsp dried dill weed

1 Cup shredded cheddar cheese

Directions:

1. In large crock pot, place potatoes and cover them with broth, spinach (undrained), butter, onion, dill, and salt

2. Cook on low for 6-7 hours or high for 3 hours

3. Mash potatoes

4. Stir in sour cream

5. Transfer to a large casserole dish, top with cheddar cheese

6. Place under broiler until cheese is bubbly (about 5 minutes)

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Recipe adapted from Moms with Crock Pots

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