Cheesy Mashed Potatoes With Leeks & Spinach

• 2 Large Idaho potatoes, scrubbed
• 4 Leeks, washed well and chopped into 1 inch pieces, white and light green parts only
• 1-2 tablespoons olive oil
• 4 ounces very sharp cheddar cheese, grated
• 1 tablespoon butter
• 2 cups baby spinach, rough chopped
• 2 teaspoons Fresh thyme leaves, or other herb of your choice, finely chopped
• 1-2 tablespoons Greek yogurt (optional)
• salt and pepper to taste

1. Bake potato in 400 degree oven for about an hour, until the the potato flesh is soft and cooked through.
2. Saute leeks in olive oil with salt and pepper until they are softened and somewhat caramelized. Add spinach and continue to saute till spinach is wilted. Place in casserole dish with butter, about 3/4 of the cheese, herbs, and yogurt or creme fraiche if using.
3. Scoop potato flesh into casserole. ( Reserve skin as desired to eat separately.) Mix well, but quickly so that potato doesn't become gummy. Taste and season as desired. Top with reserved cheddar cheese.
4. Bake at 350 for about 20 minutes till warmed through and cheese on top is bubbly and slightly browned.

potatoes, leeks, olive oil, cheddar cheese, butter, baby spinach, thyme, greek yogurt, salt

Taken from food52.com/recipes/3027-cheesy-mashed-potatoes-with-leeks-spinach (may not work)