Church Supper Potatoes Recipe

5 2 3
Church Supper Potatoes Recipe
Church Supper Potatoes Recipe photo by Taste of Home
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Church Supper Potatoes Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min.

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 or margarine
  • 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 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-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

Nutritional Facts

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

  • 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 or margarine
  • 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
  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-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

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Reviews forChurch Supper Potatoes

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marshne User ID: 3469558 24806
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!"

MY REVIEW
angelasandoval User ID: 2401339 60905
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."

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