MASHED POTATOES WITH SPINACH & CHEESE

4 6-oz. bags fresh baby spinach
4 lbs. white skinned potatoes, peeled cut into 2″ pieces
l stick butter
l-l/4 cups or more warm whole milk
3 cups grated Gruyere cheese (about l2 ozs.)
Bring large pot of salted water to boil. Add baby spinach from four 6 oz. bags and cook l min. Drain well. Squeeze out as muchw ater as possible from spinach. Set spinach aside. Cook taters in large pot of boiling salted water until very tender, about 30 mins. Drain well. Return potatoes to pot and mash until almost smooth. Set pot over low heat. Add butter and stir until melted. Gradually add l0l/4 cups milk, mashing until smooth. Add cheese and reserved spinach and stir until cheese melts. Thin with more mijlk if desired. Season with s&p. Transfer to bowl. Serves 6 Bon Appetit Feb. 200lS Tis can be served well with Braised Meatballs in wine Gravy”.