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Taste of Home

Church Supper Potatoes

TOTAL TIME: Prep: 45 min. Bake: 35 min. YIELD: 10-12 servings.
As a pastor's wife, I cook for crowds often. This dish is always a hit. My own family thinks the potatoes are a must with London broil or marinated grilled chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear. —Michelle Grigsby, Beavercreek, Ohio

Ingredients

  • 3 pounds russet potatoes (about 9 medium), peeled and cut into 1/2-inch cubes
  • 2 garlic cloves, peeled
  • 6 ounces cream cheese, softened
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

  • 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

3/4 cup: 201 calories, 12g fat (8g saturated fat), 40mg cholesterol, 480mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 7g protein.

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