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Church Supper Potatoes

 Church Supper Potatoes
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
10-12 ServingsPrep: 45 min. Bake: 35 min.


  • 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.

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Church Supper Potatoes (continued)

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.