Rachael Ray Potatoes

3 pounds Idaho potatoes, peeled and sliced
Salt
EVOO (extra-virgin olive oil) for drizzling
4 center-cut bacon strips, chopped
1 medium onion, quartered and thinly sliced
2 (10-ounce) boxes frozen chopped spinach, defrosted, wrung out in a towel
1 cup heavy cream
Black pepper
¼ teaspoon freshly grated or ground nutmeg (eyeball it)

Directions:

Place the potatoes in a pot and cover with water. Bring up to a boil, salt the water and cook until the potatoes are tender, 12 to 15 minutes.

To a small skillet over medium heat, add a little EVOO and the bacon, and cook until the bacon is browned, 7 to 8 minutes. Add the onions and cook until soft, 5 minutes more. Drain the potatoes and place back in the hot pot. Add the bacon and onions and defrosted spinach to the potatoes, and mash to combine, then add the cream. Mash until smooth and season the mixture with salt, pepper and the nutmeg. Makes 6 servings.

PER SERVING: Calories 361 (41% fat) Fat 18 g (10 g sat) Cholesterol 58 mg Sodium 267 mg Fiber 8 g Carbohydrates 47 g Protein 12 g

Recipes from 2, 4, 6, 8: Great Meals for Couples or Crowds, by Rachael Ray

From : http://www.wcnc.com/