Wash and peel the potatoes, then dice them into evenly sized chunks for uniform cooking.

Bring salted water to a boil in a large pot, add diced potatoes, and cook for 10-15 minutes until fork-tender.

Heat a large skillet over medium heat, add olive oil and butter, then sauté chopped onion for 2-3 minutes until translucent.

Add minced garlic and sliced mushrooms to the skillet and sauté for 5-7 minutes until mushrooms are golden brown.

Stir in chopped spinach and cook for 1-2 minutes until wilted.

Gently fold the drained, boiled potatoes into the mushroom and spinach mixture.

Sprinkle in paprika, salt, and pepper, mixing well to distribute seasonings.

Let the dish heat through for an additional 2-3 minutes, stirring gently.

Optionally, sprinkle fresh parsley over the dish before serving warm.