6 large potatoes, peeled and drained
1 cup dairy sour cream or yogurt
1/2 cup (1 stick) butter
1 (8 oz.) pkg. cream cheese, softened
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dill weed

Preheat oven to 375°F.

In a large mixing bowl, whip potatoes, cream cheese, dairy sour cream and butter until smooth. Add all remaining ingredients and continue to beat until well mixed. Spoon into a greased 2-quart casserole dish.

Bake at 375°F for 20 minutes.

Note: Casserole can be prepared ahead and refrigerated, then baked just before serving.

Makes 8 servings.

Submitted by: Jan Edgar