As I've said, I don't make mashed potatoes because I don't especially like them. I make mashed yams, which are easy to do with a fork. But I've always read that you shouldn't use any kind of mixer, because it makes them sort of gooey.
In any case, if you get a ricer, you won't have any lumps at all. The holes in mine are very, very small.
As for the spinach, I generally use frozen. For some recipes, you need to squeeze out as much water as possible. With the frozen kind, I just defrost and squeeze before cooking at all. Maybe you lose some nutrients, but at least whatever you're cooking doesn't get watery. I used to make a spinach soufflé that called for very dry spinach that wouldn't dilute the mix...
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