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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
  • Total Time
    Prep: 45 min. Bake: 35 min.
  • Makes
    10-12 servings


  • 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


  • 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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  • 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