Church supper potatoes

Church supper potatoes

Photo by Gammagirl J.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    pounds russet potatoes (about 9 medium),

  • peeled and cut into ½-inch cubes

  • 2

    garlic cloves, peeled

  • 2

    packages (3 ounces each) cream cheese,

  • softened

  • 2

    tablespoons butter

  • ½

    cup sour cream

  • 2

    cups (8 ounces) shredded cheddar cheese,

  • divided

  • 1

    teaspoon garlic salt

  • 1

    teaspoon onion salt

  • 1

    package (10 ounces) frozen chopped

  • spinach, thawed and squeezed dry

Directions

Place the potatoes and garlic in a large saucepan; cov- er with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. In a mixing bowl, mash potatoes and garlic with the cream cheese and butter. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach. Stir just until mixed. Spread into a greased 2-qt. baking dish. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Top with remaining cheese; bake 5 minutes longer or until the cheese is melted. Yield: 10-12 servings.


Nutrition

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