6 medium Organic Russet Potato peeled
1 teaspoon Salt
10 ounces Organic Spinach or Organic Chard cooked
3/4 cup Milk hot
Cook the potatoes in salted water until tender. Drain and mash. Add the spinach to the hot milk and blend.
Add the spinach-milk mixture to the mashed potatoes and whip until fluffy. Serve immediately, dotted with butter.