1 lb. (2 large) potatoes
Salt
1 box frozen chopped spinach
2 tbsp. cream
2 tbsp. butter
1 egg
Pepper, nutmeg

Peel potatoes, cut in quarters, and cook in boiling salted water until tender. Drain, and force through ricer. Meanwhile cooked the spinach as directed on package. Drain, add to potatoes. Add cream, butter and egg; beat until light and fluffy. Season to taste with salt, pepper, nutmeg. Pile in 1 quart casserole and bake in hot oven 400 degrees 15 minutes. Serve 4.