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Church Supper Potatoes

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
Church Supper Potatoes
Church Supper Potatoes Recipe photo by Taste of Home
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  • Total Time
    Prep: 45 min. Bake: 35 min.
  • Makes
    10-12 servings

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

  • 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.
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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Reviews

Click stars to rate
Average Rating:
  • marshne
    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!

  • angelasandoval
    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.

  • theasylum
    Mar 5, 2008

    No comment left

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