1. In a saucepan bring the water to boil.
2. Add the yukon gold potatoes and boil for 12 to 15 minutes until tender.
3. Drain the potatoes and run under cool water to cool. Peel the potatoes.
4. Place the potatoes, spinach, and butter into a food processor and puree.
5. Warm the olive oil in a non-stick skillet over medium heat.
6. Take 1 teaspoon of the potato puree and form a ball. Repeat.
7. Place the potato balls in the olive oil and gently fry moving the potato balls around for 2 to 3 minutes until lightly crisp.
8. Remove to a paper towel covered plate and sprinkle with Parmesan cheese.
9. Allow to completely cool and serve.

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