Spinach, Cheddar and Onion Mashed Potatoes

Ingredients

• 1/4 cup butter
• 2 cups chopped onion
• 4 lbs. russet potatoes, cut into 2-inch chunks*
• 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.

Instructions

1. 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.
2. 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.
3. While potatoes are cooking, squeeze spinach with your hands to remove excess liquid.
4. 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.
5. Season with pepper and additional salt, if you like.