Bacon-Spinach Mashed Potatoes

From Cuisine Tonight- our favotied weekday menus.

• Ready In: 35 mins
• Serves: 4
• Yields: 5 cups

Ingredients

• 6  slices  thick bacon, diced
• 2  lbs russet potatoes, peeled cut into 1 1/2-inch chunks
• 2  garlic cloves, peeled, smashed
• 1 (9 ounce) bag fresh spinach
• 1⁄2 cup heavy cream
• 2  tablespoons unsalted butter
•  salt

Directions

1. Saute bacon in a skillet over med-high heat until crisp. Drain on paper towel-lined plate.
2. Boil potatoes and garlic in a large pot of salted water until tender when pierced, about 15 minute Just before draining, stir in spinach to wilt.
3. Drain potatoes, garlic, and spinach; return to pot and cook over low heat 1-2 min to evaporate excess moisture, stirring constantly.
4. Add cream, butter, and prepared bacon, Coarsley crush potatoes with a masherl season with salt.