Bacon-Spinach Mashed Potatoes

• 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 2 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

1. Saute bacon in a skillet over medium-high heat until crisp; drain bacon on a paper-towel-lined plate.
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. Just before draining, stir in spinach to wilt.
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. Add cream cheese, cream, butter, and bacon.
6. Coarsely crush potatoes with a masher; season with salt and crushed red pepper flakes.

bacon, potatoes, garlic, fresh spinach, onion cream cheese, heavy cream, unsalted butter, kosher salt, red pepper

Taken from www.food.com/recipe/bacon-spinach-mashed-potatoes-372543 (may not work)