And it may seem strange to mix in fresh basil to mashed potatoes, but that herby hint of flavor is so good. You don't have to do it. I do suggest you give it a try, though.
Garlic Spinach Mashed Potatoes
4 med potatoes (about 1 1/2 lbs)
2 med cloves of garlic, peeled and crushed
5 oz frozen chopped spinach, thawed and most of water squeezed out
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil (optional)
1/4-1/3 C milk
1 Tbsp butter or extra virgin olive oil
salt and pepper
Cut potatoes into large chunks. (Leave skin on or peel it off, whatever you like. I leave it on.) Cover with water in a large pot, add the garlic, and liberally salt. Bring to a boil. Boil for 15-20 minutes until potatoes are tender. Drain off water. Return to pot (with garlic cloves.)
Add butter (or oil), some milk and the spinach. Mash with a potato masher to desired texture adding more milk if needed. Fold in herbs. Salt and pepper to taste.
Perfect with pork and zucchini