8 med. potatoes (2 1/2 lb.)
1 (8 oz.) sour cream
1 tbsp. milk
Softened butter
Salt and pepper to taste
1 (12 oz.) pkg. frozen cooked squash or carrots, thawed
1 egg
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 tsp. grated onion
1/4 c. shredded cheddar cheese

In 5 quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to medium low; cover and cook potatoes 30 minutes or until fork tender; drain. Cool potatoes slightly; peel potatoes.

In large bowl with mixer at low speed, beat potatoes, sour cream, milk, 2 tablespoons butter, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth and fluffy. Set aside.

Preheat oven to 350 degrees. In small bowl, mix well thawed frozen squash or carrots with 1 tablespoon butter and 1/8 teaspoon salt; set aside.

In a second small bowl, beat egg slightly; add thawed frozen spinach, grated onion, 1 tablespoon butter, and 1/8 teaspoon salt; mix well. Set aside.

In 2 quart deep glass casserole or glass souffle dish, evenly spread 1/3 of mashed potatoes; top with squash or carrot mixture in an even layer, then with another 1/3 of potatoes, then with spinach mixture, then with remaining potatoes.

Bake casserole 40 minutes or until heated through. Remove from oven; sprinkle cheddar cheese over top of potatoes and let stand a few minutes until cheese melts. Makes 10 side dish servings.