Ingredients
3-4 medium yukon gold potatoes, rinsed and chopped into wedges
2-4 tablespoons roast garlic-infused olive oil (or 1-2 minced garlic cloves sauteed in olive oil until fragrant)
1/4-1/2 cup Reserved cooking water
1/2 cup frozen mixed peas and carrots
1/3 cup frozen chopped spinach
Salt & pepper
Preparation
Chop potatoes into wedges and put in a small pot of cold water. Add salt. Bring to a boil and cook until potatoes are tender when stabbed with a fork, 15-20 minutes. Drain, reserving some cooking water. Put potatoes back into pot with 1/4-1/2 cup cooking water back to pot, depending on desired consistency. Pour in oil. Partially mash potatoes with the back of a cooking spoon until desired consistency is reached - should retain some chunks of potato. Add salt & pepper to taste. Stir in frozen peas, carrots, and spinach, and heat until they have warmed. Serve!
