Monday

I say potato-yum! Spinach Mashed Potatoes

Spinach Mashed Potatoes
. . . this makes 12 servings

one 5 pound bag of potatoes, peeled and cut into 1/2-inch cubes (about 10 cups)
1 tablespoon extra virgin olive oil
2 teaspoons garlic [I used the jarred pre-minced]
one 6-ounce bag prewashed baby spinach
1 1/2 cups chicken broth
1/2 cup grated Parmesan cheese
2 oz light cream cheese (1/4 of an 8-ounce block)
1 tablespoon butter
1 teaspoon kosher salt
Pepper and salt

Cook the potatoes.
[Place the potatoes in a large saucepan. Add enough water to cover. Cover with a lid and bring to a boil. Reduce the heat and cook, covered, at a simmer until very tender, 12 to 15 minutes.]
While the potatoes are cooking, heat the oil in a large nonstick skillet over
medium heat. Add the garlic and sauté until golden, about 1 minute. Add the
spinach and cook, stirring frequently until wilted, about 5 minutes.

Place on a cutting board and coarsely chop.
When the potatoes are done, drain and place in large bowl.

Add the broth, Parmesan cheese, cream cheese, butter, and salt.
Mash with a potato masher or electric beater until smooth.
Gently mix in the spinach.
Season with pepper and additional salt to taste.