Oxmoor House JANUARY 2002
Place potato and 1 garlic clove in a saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer, 10 minutes or until tender. Drain and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, red bell pepper, and minced garlic; sauté 5 minutes or until tender. Add spinach, broth, and crushed red pepper; cover and cook 3 minutes. Stir well.
Add milk, spread, salt, and black pepper to potato; beat with mixer at medium speed for 1 minute or until coarsely mashed. Serve spinach mixture on top of mashed potato. Sprinkle evenly with Parmesan cheese.
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