6 lg. potatoes, about 3 lbs.
3/4 c. light cream (evaporated milk)
1 tsp. sugar
2 tsp. salt
1/8 tsp. pepper
1/4 lb. butter
1/2 tsp. onion powder
1 1/2 tsp. dill weed (not seed)
1 (10 oz.) pkg. frozen chopped spinach or broccoli, cooked according to pkg. directions & drained

Boil potatoes until tender. Drain off excess water. Add all ingredients except spinach and broccoli and whip together with potatoes until fluffy. Add drained spinach and broccoli and mix well. Place in a 2 quart casserole and bake at 400 degrees for 20 minutes or until heated.