Bacon, Spinach, and Cream Potatoes

Adapted from Rachael Ray's Book of 10
I know this isn't from cooking club, but it's my favorite recipe at the moment!

3 pounds of partially peeled red potatoes
Salt
EVOO
4 center-cut bacon strips, chopped
1 medium onion, quartered and thinly sliced
2 10-ounce boxes frozen spinach, defrosted and wrung out
1 cup heavy cream
Black pepper
1/4 tsp. freshly grated nutmeg

Place the potatoes in a pot and cover with water. Bring up to a boil, salt the water, and cook until the potatoes are tender, 12-15 minutes. To a small skillet over medium heat, add a little EVOO and the bacon and cook until the bacon is browned, 7-8 minutes. Add the onions and cook until soft, 5 minutes more. Drain the potatoes and place back in the hot pot. Add the bacon and onions and defrosted spinach to the potatoes, and mash to combine, then add the cream. Mash until smooth and season the mixture with salt, pepper, and the nutmeg.