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Mashed potatoes with spinach

By Debra Samuels
Globe Correspondent / April 1, 2009

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Serves 4

Salt and pepper, to taste
3medium potatoes (about 3/4 pound), peeled and quartered
2cups baby spinach leaves
1tablespoon butter
1/4cup milk
1. In a saucepan of boiling salted water, cook the potatoes over medium-high heat for 10 minutes or until they are tender when pierced with a skewer.

2. Turn off the heat and add the spinach. Cover and set aside for 2 minutes until the spinach wilts but is still bright green.

2. Drain the vegetables and transfer to a bowl. Add the butter and milk. Mash with a potato masher until the mixture is smooth. Add salt and pepper.

Adapted from Norma Currie