Ingredients
water, for boiling potatoes
1½ lb potatoes, preferably russets, peeled and cut into large chunks
3 tbsp heavy cream
3 tbsp unsalted butter, at room temperature
1½ cup ham, chopped
1½ cup spinach
2 tbsp vegetable oil
salt and ground black pepper , to taste
10½ oz cream of mushroom soup, (1 can)
1 cup cheddar cheese, shredded
parsley, chopped
Preparation
Preheat your oven to 350 degrees F and grease a baking dish.
Place potatoes into a pot and add enough water to cover the potatoes.
Boil the potatoes for about 25 minutes until tender.
While boiling the potatoes, heat up oil in a saute pan over medium heat.
Saute your ham and spinach briefly.
Season to taste with salt and pepper. Adjust accordingly and set aside.
When potatoes are tender, turn off the heat and drain the water from the pot.
Roughly mash the potatoes with a fork.
Then add in heavy cream, mushroom soup, and butter. Mix them well together.
Add in the ham and spinach. Season to taste with salt and pepper. Mix them well.
Transfer the potato mixture into your greased baking dish and add the shredded cheddar cheese on top.
Bake at 350 degrees F for about 20 to 30 minutes or until the cheese has melted evenly.
Serve while fresh and hot, garnished with parsley.
