Recipe information
Yield
Makes 6 servings
Ingredients
4 6-ounce bags fresh baby spinach
4 pounds white-skinned potatoes, peeled, cut into 2-inch pieces
1/2 cup (1 stick) butter
1 1/4 cups (or more) warm whole milk
3 cups grated Gruy
re cheese (about 12 ounces)
Preparation
Step 1
Bring large pot of salted water to boil. Add baby spinach from four 6-ounce bags and cook 1 minute. Drain well. Squeeze out as much water as possible from spinach. Set spinach aside.
Step 2
Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot and mash until almost smooth. Set pot over low heat. Add butter and stir until melted. Gradually add 1 1/4 cups milk, mashing until smooth. Add cheese and reserved spinach and stir until cheese melts. Thin with more milk, if desired. Season to taste with salt and pepper. Transfer potatoes to bowl.
