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Church supper potatoes

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Rate this recipe 4.6/5 (46 Votes)

Ingredients

  • 3 pounds russet potatoes (about 9 medium),
  • peeled and cut into 1/2-inch cubes
  • 2 garlic cloves, peeled
  • 2 packages (3 ounces each) cream cheese,
  • softened
  • 2 tablespoons butter
  • 1/2 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

Details

Preparation

Step 1

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.

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