Potato and Spinach Bake

• 3 large potatoes, peeled and quartered
• 2 tablespoons butter
• 500 g english spinach, trimmed, washed and drained
• 12 cup chicken stock
• 1 teaspoon fresh thyme leave
• 34 cup light sour cream
• 12 cup skim milk
• 12 teaspoon black pepper

1. Bring a large pan of water to boil over a high heat.
2. Add the potatoes, reduce the heat, cover and boil until for tender (about 15 minutes).
3. Meanwhile, in a large frying pan, melt half the butter, then add the spinach, stock and thyme; cook stirring frequently until the spinach is tender (about 5 minutes).
4. Remove from the heat.
5. Drain the potatoes then mash them until smooth.
6. Stir in the sour cream, milk and pepper.
7. Add the spinach mix and mix well.
8. Preheat oven to 190c.
9. Spray a medium sized baking dish with oil.
10. Spoon the mixture into prepared dish.
11. Dot top with remaining butter and bake until top is golden (about 20 minutes).
12. Serve at once.

potatoes, butter, chicken, thyme, light sour cream, milk, black pepper

Taken from www.food.com/recipe/potato-and-spinach-bake-219567 (may not work)