Combine the potatoes and 1 teaspoon of the salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork-tender, about 20 minutes. Drain.
Return the potatoes to the pan and, over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream, butter, garlic, and spinach. Stir to mix well. Add the remaining 1/2 teaspoon salt and the white pepper. Mix well. Serve immediately.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4|
|Calories from Fat: 181 (60%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61.1mg||19 %|
|Sodium 32.9mg||1 %|
|Potassium 766.7mg||20 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 23.5g|
|Protein 4.2g||6 %|
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Calories per serving: 300
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