Ingredients
Instructions
- Place peeled, quartered potatoes in a large saucepan.
- Cover with cool water and add salt.
- Bring to a boil over high heat.
- Turn down to medium-high heat and cook until tender, about 20 minutes.
- Drain potatoes well and return to saucepan.
- Mash the potatoes with an electric mixer.
- Add the cream cheese, butter, milk and whip with an electric mixer until smooth.
- Stir in the chopped spinach, salt and pepper.