Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add butter, half the cream base (reserve remaining for sauce), and half the garlic salt (reserve remaining for meatballs). Mash until combined and smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

While potatoes cook, continue recipe.

Coarsely chop spinach.

In a mixing bowl, combine ground turkey, panko, Italian seasoning, remaining garlic salt, and 1/4 tsp. pepper. Form turkey mixture into 16 equally-sized meatballs.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add meatballs to hot pan and roll occasionally until browned all over, 4-6 minutes.

Add tomatoes, remaining cream base, and 2 Tbsp. water to hot pan with meatballs. Stir to combine. Cover and bring to a simmer.

Once simmering, cook covered until meatballs reach a minimum internal temperature of 165 degrees, 5-7 minutes, flipping meatballs once halfway through.

If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Uncover and add spinach and cheese to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping meatballs with sauce from pan. Bon appétit!