2 lb. (900 g) Yukon gold potato es (about 6), peeled, cut into chunks
1 Tbsp. non-hydrogenated margarine
1/3 cup fully cooked bacon pieces
3 cloves garlic , minced
6 cups tightly packed baby spinach leaves
1 cup Philadelphia Herb & Garlic Cream Cheese Product
YIELD Makes 10 servings, 1/2 cup (125 mL) each.
1. Cook potatoes in boiling water in large saucepan 15 to 20 min. or until potatoes are tender.
2. Meanwhile, melt margarine in large skillet on medium heat. Add bacon and garlic; cook 2 min., stirring frequently. Add spinach; cook and stir 1 to 2 min. or just until spinach is wilted. Remove from heat.
3. Drain potatoes; return to pan. Add cream cheese product; mash potato mixture. Stir in spinach mixture.