2) To a small skillet over medium heat, add a little extra-virgin olive oil and rasher bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
3) Drain the potatoes and place back in the hot pot. Add rasher bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.