Church supper potatoes
By á-3974
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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