Rockefeller Mashed Potatoes

Peel and boil potatoes, if using a ricer skip the peeling part of this as it does it for you. Drain and place boiled potatoes in a large mixing bowl. Mash potatoes with a potato masher. While waiting on the potatoes to cook, remove any long stems from the spinach leaves. Heat a tablespoon of olive oil in a medium skillet, sauté spinach until wilted and set-aside.

Add 4 tablespoons of softened butter, 2 ounces of softened cream cheese, 1/4 cup of heavy whipping cream, 1/2 teaspoon of salt and 1/2 teaspoon of garlic powder. Mix with an electric mixer on medium high speed until everything is combined and whipped.

Add spinach to mashed potatoes and gently mix by hand.

Add extra butter for the top like pictured if desired. Serve and enjoy!