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