4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
1/4 teaspoon freshly grated nutmeg
Place the potatoes in a pot and cover with water. Salt the water and boil the potatoes until tender, about 12-15 minutes. Squeeze the water from the spinach in a clean dish towel. Drain the potatoes and melt the butter in the hot pot, then add the garlic and cook for 2-3 minutes. Stir in the cream and add the spinach, separating the greens as you do. Season the greens with salt, pepper and nutmeg. Add the potatoes to the pot and mash to desired consistency.