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
Featured In: 21 Best Make-and-Take Recipes
- 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
- 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.
Originally published as Church Supper Potatoes in Country Woman January/February 1999, p31
Reviews for Church Supper Potatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 16, 2012
"These are the best! My family and friends ask me to make these all the time. I wouldn't change a thing!"
Reviewed Feb. 2, 2012
"These were delicious! The only change I made was to add a little milk to make it a little softer texture to suit personal preference."