Cut the potatoes into chunks and cover with water.  I fill my 5 quart pot about 1/2 - 3/4 full with potatoes if that helps.  Boil till tender when poked with a fork.  The time this takes will depend on how small you cut the potatoes.  Drain.  Meanwhile, melt the butter in the pot used for the potatoes and add the spinach.  Add the green onions and cook till the spinach is wilted, stirring well.  Add the potatoes back into the pot and mash with a potato masher.  I usually leave mine with a few lumps, but mash till your heart's content.  Add in the milk and salt and mix well.  Taste and add salt and milk as needed.  The potatoes shouldn't be too dry.  Serve as is or cool before making pancakes.

To make pancakes, take about 4 - 5 cups of leftover cold or just cooled mashed potatoes and add two large eggs and 1/3 cup flour if desired.  I forgot the flour this time but they would probably hold together better if they had it.  Mix well.  Also add a pinch more salt.  Heat a skillet over medium heat and add a tiny bit of butter, about a teaspoon for the whole pan.  Drop 1/3 - 1/2 cup at a time and then flatten to 1/2" with the back of a spoon or flipper.  The mixture will be sticky and wet.  Cook over medium for 7-9 minutes each side checking to see that the bottom is golden before flipping.  Repeat with the remaining batter or save in the fridge for a couple days. Enjoy with ketchup, gravy or just plain.