Ingredients

• 4 large Idaho potatoes, peeled and diced
• 2 boxes chopped spinach, defrosted
• 4 tablespoons butter
• 4 cloves garlic, finely chopped
• 1/2 cup cream
• Salt and pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
2. Squeeze the water from spinach in a clean dish towel.
3. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.