Ingredients:

• 5 pounds Idaho^® potatoes of choice
• 6 ounces butter
• 4 cloves garlic, minced
• 5-6 ounces (about 4 cups packed) baby spinach
• 1 cup milk
• salt and pepper to taste

Tri Color Fingerling Hash

• 3 pounds tri-color Idaho^® Fingerling Potatoes
• 8 ounces bacon, ½ inch slices
• 2 medium Spanish onions, cut in 3-4-inch pieces
• 6 ounces cremini mushrooms, sliced
• 4 cloves garlic, chopped
• 1 cup chicken stock or water
• salt and pepper to taste

Directions:

1. Peel potatoes and cube into large pieces. Cover with cold water in a large pot, and bring to the boil for 20 minutes or until tender.
2. While potatoes are cooking, heat butter in a pan over medium heat. As butter begins to foam, add the minced garlic and lower heat to medium. Cook until butter is amber color; add milk and remove from heat. Set aside.
3. Drain potatoes and return to pot. Mash lightly. Add the warm milk mixture; mash by hand or with a mixer until smooth or nearly smooth
4. Mix with hand mixer until smooth, lumps are good too!
5. Stir fresh spinach into hot potatoes until leaves start to wilt.
6. Serve hot with a portion of Tri-Color Fingerling Hash

Tri Color Fingerling Hash

1. Cut potatoes into ½-inch pieces. Cook in a large pot of boiling water for 6 minutes or until tender. Drain well.
2. In a large nonstick saute pan, cook bacon with onions, peppers and mushrooms just until fat starts to render, about 5 minutes.
3. Add garlic and potatoes; cook until potatoes begin to brown.
4. Add stock and allow potatoes to absorb all of the stock. Season with salt and pepper. Sprinkle with chopped parsley if desired.