Rockefeller Mashed Potatoes

Peel and boil 2 pounds of potatoes until fork-tender. If you're using a potato ricer, you can skip peeling; simply press the cooked potatoes through, and the skins will stay behind.

While the potatoes cook, remove any long stems from the spinach leaves. Heat 1/2 tablespoon of olive oil in a medium skillet, sauté 2 cups of spinach until wilted, and set aside.

After boiling the potatoes until tender, drain them thoroughly and transfer to a large mixing bowl. While still warm, mash them until smooth. We are using a potato ricer in the photos, which gives a light, fluffy texture without overworking the starch.

Add to the potatoes 4 tablespoons of softened butter, 2 ounces of softened cream cheese, ½ cup of heavy cream, ¼ cup of grated Parmesan cheese, ½ teaspoon of salt, and ½ teaspoon of garlic powder. Blend gently by hand or with an electric mixer on low speed until fully incorporated and whipped. Be careful not to overmix, as excessive stirring can activate the starch and result in a gluey texture.

Add spinach to mashed potatoes and gently mix by hand.

Serve and enjoy!