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RECIPE OF THE WEEK #400

Mashed Potatoes with
Spinach and Cheese

4 6-ounce bags fresh baby spinach
4 pounds white-skinned potatoes, peeled, cut into 2 inch pieces
1/2 cup (1 stick) butter
1 1/4 cups (or more) warm whole milk
3 cups grated Gruyere cheese (about 12 ounces)

Bring large pot of salted water to a boil. Add spinach and cook
1 minute. Drain well. Squeeze out as much water as possible.
Set aside.

Cook potatoes in large pot of boiling salted water
until very tender, about 30 minutes. Drain well. Return
potatoes to pot and mash until almost smooth. Set pot over low heat.
Add butter and stir until melted. Gradually add 1 1/4 cups milk,
mashing until smooth. Add cheese and spinach and stir until
cheese melts. Thin with more milk, if desired.

Season to taste with salt and pepper. Transfer potatoes to bowl.