Better than Boston Market Creamed Spinach

Thaw out two, 15 ounce bags (about 2 lbs) of frozen chopped spinach. Squeeze out all of the liquid with cheese cloth or a clean towel. Then, in a pan on medium heat, add 4 tablespoons of butter and bloom the seasonings into it (1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1/8 teaspoon of nutmeg). Then slowly whisk in 2.5 tablespoons of flour. Once that’s smooth, whisk in 2 cups of warm whole milk and 1 cup of heavy whipping cream. Once it’s warmed, turn the heat down to medium low and whisk in 3/4 cup of full fat sour cream, 4 ounces of room temperature cream cheese, 1/2 cup of grated Parmesan, and salt and pepper to taste. Whisk until smooth, and then add in all of your spinach. Let this cook for about 10 minutes, stirring frequently. If you want that softer buffet-style texture, just let it cook low and slow until it gets to where you want it. You can add more milk or cream if you need to thin it out at any point.