Mashed Potatoes with Spinach and Cheese

Mashed potatoes - and I'm talking real ones, not powdered - don't just need to be eaten for Thanksgiving and Christmas.  They are a great and versatile side that can be enjoyed any time.

I tend to purchase bags of potatoes when Aldi has them on sale.  5 lbs for $1.99...not bad!  I like to mash in different items to keep things interesting.  Sometimes it's sautéed spinach and a little onion to make an Irish "Colcannon"-type masher, other times it's just butter, milk, cream cheese, salt and pepper.  If I have bacon in the fridge (and if I'm lucky French onion dip, too), I make my favorite kind of potatoes...loaded!

6 potatoes (I like yukon gold), cut into 1 inch chunks

1/2 package cream cheese

1 bag of spinach

1 tbsp olive oil

1/2 stick butter

1/2 tsp garlic powder

pinch of nutmeg

1/4 cup shredded gruyere

Milk or cream as needed.  

Cut up potatoes and put in large pot.  Cover potatoes with water (1 inch above potatoes).  Bring to a boil and cook for 20-30 minutes (very soft).  While potatoes are cooking, heat olive oil in a skillet.  Add spinach and saute until cooked and wilted.  Set aside.  When potatoes are done, drain.  Add butter and cream cheese to the large potato pot.  Once butter begins to melt, add the potatoes and start to mash with potato masher.  Add garlic powder and nutmeg.  If the potatoes seem dry, add a tablespoon of milk.  When potatoes look creamy, mash in the cooked spinach and cheese.  Season with salt and pepper.