Mashed potatoes are good without added ingredients, but I like to change things up once in awhile. It's a nice way to get my husband to eat spinach also. He likes it but not by itself. I used turkey bacon instead of regular bacon, but when I make this again, I'll use regular bacon (or peppered bacon). I think it needs the flavor. If you're watching your bacon intake though, turkey bacon will be a fine substitute. You can also replace the heavy cream for half n half. Makes approx. five cups.
Bacon Spinach Mashed Potatoes
adapted from Cuisine at Home Magazine
6 strips thick-sliced bacon, diced (or turkey bacon)
2 lb. russet potatoes cut into 1 1/2 inch chunks
(if you don't like potato skins on, peel before cutting)
3 cloves garlic, peeled and smashed
1 bunch (or bag) fresh spinach, rinsed well, stems removed
1/2 cup heavy cream
2 tbsp. unsalted butter
fresh black pepper and salt to taste
Saute bacon in a skillet over medium-high heat until crisp. Drain on a paper towel-lined plate.
Boil potatoes and garlic in a large pot of salted water until tender when pierced, about 15 minutes. Just before draining, stir in spinach to wilt. Drain potatoes, garlic and spinach; return to pot and cook over low heat 1—2 minutes to evaporate excess moisture, stirring constantly.
Add cream, butter and bacon; coarsely crush potatoes with a masher. Season with salt and black pepper.