Fry bacon strips until crispy and set aside. Reserve 2 tablespoons of bacon grease for sautéing diced onions.

Add two tablespoons of bacon grease to the cast iron skillet over medium-high heat. When the grease is hot, add diced onions and sauté until translucent. Add a pinch of sea salt and a turn or two of black peppercorns. Set aside.

Chop fresh parsley, and set aside.

Leave the potato skin on, but cut away any bad spots or eyes. Quarter the potatoes and place them in a large stockpot.

Sprinkle a tablespoon of salt over the potatoes and fill a pot with tepid water until the potatoes are covered.

Set the stockpot over high heat and cook until potatoes are fork tender.

Strain water from potatoes and return to stockpot.

Add spinach to potatoes and cover with a tight-fitting lid over med-low heat. The heat will wilt the spinach.

After 10 minutes, remove the lid from the stock pot and roughly smash the potatoes and spinach together.

Add heavy cream, salted butter, garlic, and sautéed onions. Mix until the ingredients are incorporated. Add sea salt and freshly cracked black peppercorns to taste.

Spoon potatoes into a serving dish and crumble crispy thick-cut bacon over the potatoes. Add chopped parsley.

Serve.