Approximately 3 lbs. lg. potatoes
3/4 c. light cream
1 tsp. sugar
1/4 lb. butter, melted
2 tsp. salt
2 tsp. Beau Monde seasoning
1/4 tsp. pepper
2 tbsp. chopped chives
2 1/2 tbsp. chopped fresh dill or 1 1/2 tsp. dry dill weed
1 pkg. frozen chopped spinach, cooked and well drained

Boil potatoes; drain and put through ricer. Mix cream, sugar, butter, salt, Beau Monde and pepper. Add to riced potatoes; beat until light and fluffy. Add chives, dill and spinach; mix well. Add more salt and pepper to taste if needed. Place in greased 1 1/2-quart casserole; heat thoroughly in 300 degree oven.