Active time: 15 min Start to finish: 40 min

　　

Ingredients

Makes 4 servings

　　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)

　　

Step 1

Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.

　　

Step 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.

　　

Step 3

Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.

　　

Step 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.