1 (16-oz.) bag Raley’s Frozen Chopped Spinach, thawed
1 to 2 cups milk
1 (8-oz.) package Raley’s Extra Sharp Cheddar Cheese, shredded
1 tsp. salt
Pepper to taste
*If skins are thick, peel or partially peel potatoes before cutting.
Melt butter in a large skillet over medium heat. Add onion and cook for 15 minutes or until very soft and lightly browned, stirring frequently.
While onions are cooking, boil potatoes in a large pot of water for 10 minutes or until tender when pierced with a fork; drain well and place back in pot.
While potatoes are cooking, squeeze spinach with your hands to remove excess liquid.
Mash potatoes while still warm, then stir in 1½ cups milk, cheese, spinach, salt and onions; season with pepper. Add additional milk if needed. Place back on burner and cook until heated through, stirring frequently.
Season with pepper and additional salt, if you like.
Per serving: 270 calories, 11 g protein, 11 g total fat (7 g sat., 0 g trans), 33 g carbohydrate, 4 g fiber, 4 g sugar, 34 mg cholesterol, 463 mg sodium, 10 points