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Bring water in a medium pot to a boil.
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Wash and peel the potato and cut into cubes and add them to the boiling water.
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Boil until the potatoes are fork tender, soft is good since you'll be mashing them.
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Remove the potatoes from heat and transfer to a mixing bowl.
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Add coconut milk, olive oil, salt and garlic powder to the potatoes and mix with an electric hand mixer until smooth.
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Taste the potatoes and add more salt and garlic powder if you feel it needs it.
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Saute the chopped onion until they become translucent.
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Defrost 1/3 cup frozen chopped spinach (or you can use fresh).
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Drain the spinach by squeezing it and adding it to your measuring cup until you have a firmly packed, drained 1/3 cup of spinach. Set aside.
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Add the spinach and onion to the mixing bowl and mix until the ingredients are well combined.
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Preheat oven to 350 degrees.
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Line a baking sheet with parchment paper.
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Take a large spoonful of the potato spinach mixture, roll with your hands into a ball, and add it to the baking sheet.
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Repeat until the entire mixture has been used. It makes about 15 bites.
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Bake for 30-40 minutes until they are lightly brown on the outside.
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Serve them as is for a side dish, or add toothpicks if you're serving them as a party appetizer.
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Enjoy!