Boil the potatoes in salted water with the bay leaf, drain, discard the bay leaf, add the butter and cream cheese and mash until smooth. Cover and set aside.
Place the spinach in a large pan and wilt it over a high heat, stirring constantly not allowing it to cook. Puree and add to the mashed potatoes. Add the onion granules, season to taste and combine using a potato masher. Mash thoroughly until the mixture becomes fluffy. Serve!
Potatoes: use starchy, floury varieties such as Maris Piper, Vivaldi, Russet or Yukon Gold.
It is important to mash the potatoes while hot for a super creamy consistency. Keep them covered as you are preparing the spinach.
Spinach: I recommend using baby spinach if possible as it is sweeter than regular spinach. If you wilt it over a high heat it will reduce in volume before actually starting to cook (it is not necessary to cook the spinach for this recipe).
Cream cheese: I used full fat Philadelphia cream cheese but reduced fat cream cheese is fine too.
Best served immediately. Leftovers can be refrigerated, covered, for up to 3 days. Reheat in the microwave.