Bring a large pot of salted water to a rolling boil. Add the unpeeled potatoes and cook for about 20 minutes until fork-tender.

While the potatoes cool, wash fresh spinach thoroughly and chop into bite-sized pieces.

Dice onion and mince garlic, setting aside.

In a bowl, whisk together cooking cream and flour until smooth.

Heat vegetable oil in a skillet, sauté onion and garlic until soft and translucent.

Add spinach to the skillet and cook until wilted.

Pour the cream mixture into the skillet, add nutmeg, Parmesan, and let simmer stirring until the sauce thickens.

Fold in the diced potatoes and heat through before serving.