Bacon-Spinach Mashed Potatoes

Ingredients

• 6 slices thick-sliced bacon, diced
• 2 lbs russet potatoes, peeled, cut into 1 1/2-inch chunks
• 2 garlic cloves, peeled and smashed (tasted great) or garlic cloves, roasted (tasted stupendous)
• 9 ounces fresh spinach
• 3 tablespoons of onion cream cheese with chives (low cal room temperature)
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter (room temperature)
• kosher salt
• 2 pinches crushed red pepper flakes

Directions

1. 1

   Sauté bacon in a skillet over medium-high heat until crisp; drain bacon on a paper-towel-lined plate.

2. 2

   Boil potatoes and garlic(if not already roasted) in a large pot of salted water until potatoes are tender when pierced, about 15 minutes.

3. 3

   Just before draining, stir in spinach to wilt.

4. 4

   Drain potatoes, garlic(if you use the roasted - add it now), and spinach; return to pot and cook, stirring constantly, 1 to 2 minutes to evaporate excess moisture.

5. 5

   Add cream cheese, cream, butter, and bacon.

6. 6

   Coarsely crush potatoes with a masher; season with salt and crushed red pepper flakes.