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Church Supper Potatoes Recipe

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Meet the Cook: As a pastor's wife, I cook for crowds often. This dish's always a hit. My own family - we have a daughter, 11, and a son, 10 - thinks the potatoes are a must with London broil or marinated grill chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear. -Michelle Grigsby, Beavercreek, Ohio

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Church Supper Potatoes Recipe

Prep: 45 min. Bake: 35 min.

Yield: 10-12 Servings

45 35 80

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

Directions

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 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.

Nutritional Facts 1 serving (3/4 cup) equals 201 calories, 12 g fat (8 g saturated fat), 40 mg cholesterol, 480 mg sodium, 18 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Church Supper Potatoes in Country Woman January/February 1999, p31

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