green potatoes (shirley nicholson, '43 club)
This recipe has quite a history behind it. First, it came from a community cookbook called "Cooking Behind the Fence." Published by the '43 Club of Oak Ridge, TN, it is filled with recipes from the early residents of Oak Ridge, during World War II when it was known as the Manhattan Project. The city of Oak Ridge was a major player in ending that war. Second, none of the early residents of Oak Ridge were from Oak Ridge - it was a brand new city, a "secret city" and many of the young wives who came to live there didn't even know where they were! But they brought their family's recipes with them from all over the country, sometimes all over the world. This recipe originated in Sweden, but there are also "Green Potato" dishes native to the Dutch and the Irish. Hope you enjoy this one. I love spinach, and I love mashed potatoes, so this one is real winner with me. I was born and raised in Oak Ridge, and the cooks in this cookbook are the parents of all my school friends.
Ingredients
- 6 medium potatoes
- 3/4 cup light cream
- 1 teaspoon sugar
- 1/4 pound butter (1 stick)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped chives
- 2 1/2 tablespoons chopped dill leaves
- 1 package frozen spinach
How To Make green potatoes (shirley nicholson, '43 club)
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Step 1Peel, dice and cook potatoes until tender. Mash them with cream, butter, sugar, salt, and pepper. Beat until light and fluffy. Add chives, dill leaves (or 1 1/2 tsp dried dill), and spinach cooked according to package directions, seasoned to taste. -
Step 2Beat until mixture is blended. Taste for seasoning; add salt and pepper if needed. Place in a 1 1/2 quart greased casserole. Bake in a 400-degree oven for about 20 minutes or until thoroughly heated.
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Step 3Notations from the cookbook on this recipe are: "Best made with real butter and cream if you can get it" (remember, this was during the war). "Experiment, use other greens, or use milk for cream, and oleo for butter."
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