CHEESY CHEDDAR AND SPINACH MASHED POTATO CASSEROLE

Cheesy Cheddar and Spinach Mashed Potato Casserole image

Provided by @MakeItYours

Number Of Ingredients 10

6 large Yukon Gold potatoes, peeled and cubed
1/2 cup milk
1/2 cup chicken broth
4 tablespoons softened unsalted butter
1 teaspoon salt
2 tablespoons olive oil
1 Vidalia onion, thinly sliced
4 garlic cloves, finely chopped
One 11-ounce container baby spinach
1 1/2 cups shredded cheddar cheese

Steps:

Place the potatoes in a large pot, cover with water and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 20 minutes.
Drain and return the potatoes to the pot. Add the milk, broth, butter and 3/4 teaspoon salt. Mash with a potato masher until fairly smooth.
Preheat the oven to 400 degrees F. Spray a 2-quart baking dish with nonstick spray.
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until the onion is very tender, about 8 minutes.
Add the garlic and the remaining 1/4 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
Add the spinach, in batches, and cook until the spinach is wilted and any liquid is completely evaporated, about 5 minutes.
Spread half of the potato mixture into the baking dish. Top with half of the spinach mixture and half of the cheese. Top with the remaining potato mixture, the remaining spinach mixture and the remaining cheese.
Bake, uncovered, until the filling is heated through and the topping is browned and bubbly, about 25 minutes. Let stand 15 minutes before serving.