Add the peeled and quartered potatoes to a large pot and fill with water, enough to cover. Boil just until soft. Drain and set aside in the same pot.

In a medium skillet, combine the garlic, spinach, vinegar and broth and saute the spinach until wilted,

Roughly mash the potatoes with a potato masher - add in the spinach and the Italian seasoning, salt and nutritional yeast and stir to combine.

Form the mixture into small balls and roll them in the breadcrumbs, Smaller size balls are more crispier and cook better. Place those balls on a lined cookie sheet and bake for 20-25 minutes at 400 degrees F.

Remove and serve with steak sauce or your choice of condiment.