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Boil potatoes in a large stock pot until tender. While Potatoes are boiling, heat 1 tablespoon Garlic oil in a skillet over medium heat. Add spinach and toss 1 minute. Add basil and toss until wilted. Set aside. Drain potatoes and return to pot. Add the chicken broth and 6 tablespoons Garlic oil. Mash with potato masher until mostly smooth. Add wilted basil and spinach. Add salt and pepper to taste.
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