Chop big leaf thyme, fine leaf thyme, chadon beni, pimento, garlic etc. Set aside. Make your own chicken stock or use store bought stock.
Melt the butter over a medium flame. Saute garlic and onions until translucent. Then add the potatoes and mix for about 2 minutes.
Pour about 2 cups water. Add salt to taste and let boil until potatoes are cooked.
Blanch the chopped Spinach and set aside.
Pour out potatoes etc into a medium sized bowl and add the milk. When cooked, crush the potatoes using a hand mixer or a blender. Add the chopped Spinach afterward and the rest of seasonings. Adjust salt to taste. Serve hot.