Church Supper Potatoes

By ksgroves

Ingredients

• 3 pounds russet potatoes (about 9 medium) peeled and cut into 1/2 inch cubes
• 2 garlic cloves, peeled
• 2 pkg. (3 oz. each) cream cheese, softened
• 2 tbs. butter
• 1/2 cup sour cream
• 2 cups (8 oz.) shredded cheddar cheese, divided
• 1 tsp. garlic salt
• 1 tsp. onion salt
• 1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry

Preparation

Step 1

Place the potatoes and garlic in a large saucepan. Cover 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-quart baking dish. Bake, uncovered at 350 degrees 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.