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2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 c. packed spinach leaves (about 2 1/2 oz.), trimmed and finely
1/4 c. milk
1 oz. goat cheese, sliced and broken into pieces
3 Tbsp. butter or margarine
3/4 tsp. salt
1/4 tsp. coarse-grind pepper

In pot, combine potatoes with enough water to cover. Over
high heat, bring to boil. Reduce heat to medium. Cook 15
minutes. Stir in spinach. Cook 5 minutes or until potatoes are
very tender. Drain potato mixture; return to pot.

Coat 2-cup baking dish with cooking spray. Mash potato
mixture. Stir in milk, goat cheese, 2 tablespoons butter, salt
and pepper until well combined.

If desired, transfer potato mixture to pastry bag fitted with
large star tip. Pipe rosettes or spoon potato mixture into baking

After removing pork, heat oven to 425 degrees. Melt remaining
butter; brush over potatoes. While pork rests, bake potatoes 15
minutes or until heated through and lightly browned.

Sign dish for Almond-Crusted Dijon Pork.

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