Ingredients

• 2 lb boiling potatoes (preferably Yukon Gold)
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 oz baby spinach (6 cups)

Instructions

1. Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
2. While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
3. Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
4. Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.