Peel and chop the potatoes into even pieces. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let steam to remove moisture.

Melt 2 tablespoons of butter in a skillet over medium heat. Add chopped spinach and sliced green onions. Sauté for 1-2 minutes until spinach wilts.

Mash the drained potatoes until smooth. Gradually mix in 1/2 cup of milk or cream until desired creaminess is reached.

Gently fold in the sautéed spinach and green onions into the mashed potatoes. Season with salt and pepper to taste.

Serve hot in a bowl, optionally topped with a pat of butter and chopped green onions.