Green Mashed Potatoes

Makes 4 servings or 2 cups.
Ingredients

1-1/2 lightly-packed cups baby spinach leaves
3/4 lb. small potatoes, preferably yellow-fleshed
1 large garlic clove, peeled
1/4 cup finely chopped scallions, green part only
1 Tbsp. extra-virgin olive oil
Salt and freshly-ground black pepper

Directions

Place the spinach in a food processor.
Whirl, stopping as needed to scrape down the
sides of the bowl, until the spinach is finely
chopped and moist but not pureed.
(This step can also be done with a large, sharp knife.)
Set aside.
Place the potatoes and garlic in a saucepan.
Add cold water until the level is 2-inches above the potatoes.
Set over medium-high heat until the water boils, then reduce
the heat and cook until the potatoes are very soft,
20 to 25 minutes, depending on their size.
Drain the potatoes and garlic in a colander, then
immediately return them to the hot pot, shaking
the pot until the potatoes look dry.
With a fork, roughly mash the potatoes to
break them up. Add the spinach, scallions and oil.
Mash until the potatoes are fluffy and bright green,
with the skins well mixed in.
The spinach will be wilted rather than soft.
Season to taste with salt and pepper.
Serve immediately.