Spinach-Feta Mashed Potatoes

• 3 pounds baking potatoes, peeled and cubed
• 1/2 cup fat-free milk
• 1/2 cup powdered nonfat milk
• 1 cup unsalted chicken stock
• 3 tablespoons unsalted butter
• 1/2 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large garlic clove, grated on a microplane grater
• 1 10-ounce package frozen whole-leaf spinach, thawed
• 2 ounces crumbled feta cheese

1. Place potatoes in a Dutch oven. Cover with cool water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain.
2. Pour fat-free milk into Dutch oven; gradually whisk in powdered milk. Heat over medium heat until warm (about 2 minutes), stirring constantly with a whisk until powder dissolves and mixture is slightly thickened. Remove from heat.
3. Press potatoes through a ricer into pot with milk mixture. Cover and keep warm. (There's no need to stir together yet; you can leave it as is.)
4. Combine stock and butter in a small saucepan; cook over medium-high heat until mixture simmers and butter melts. Remove saucepan from heat; whisk in xanthan gum until mixture is thick and emulsified.
5. Pour stock mixture over potato mixture; sprinkle with salt, pepper, and garlic. Stir well to combine.
6. Squeeze thawed spinach superdry in a clean kitchen towel. Stir spinach and crumbled feta cheese into potatoes. Serve soon for creamiest results.

baking potatoes, milk, powdered nonfat milk, unsalted butter, xanthan gum, kosher salt, freshly ground black pepper, garlic, feta cheese

Taken from www.myrecipes.com/recipe/spinach-feta-mashed-potatoes (may not work)