Bacon-Spinach Mashed Potatoes - cooking recipe

Ingredients

6 slices thick-sliced bacon, diced
2 lbs russet potatoes, peeled, cut into 1 1/2-inch chunks
2 garlic cloves, peeled and smashed (tasted great) or 2 garlic cloves, roasted (tasted stupendous)
9 ounces fresh spinach
3 tablespoons of onion cream cheese with chives (low cal room temperature)
1/2 cup heavy cream
2 tablespoons unsalted butter (room temperature)
kosher salt
2 pinches crushed red pepper flakes

Preparation

Saute bacon in a skillet over medium-high heat until crisp; drain bacon on a paper-towel-lined plate.
Boil potatoes and garlic(if not already roasted) in a large pot of salted water until potatoes are tender when pierced, about 15 minutes.
Just before draining, stir in spinach to wilt.
Drain potatoes, garlic(if you use the roasted - add it now), and spinach; return to pot and cook, stirring constantly, 1 to 2 minutes to evaporate excess moisture.
Add cream cheese, cream, butter, and bacon.
Coarsely crush potatoes with a masher; season with salt and crushed red pepper flakes.