Church Supper Potatoes
Total TimePrep: 45 min. Bake: 35 min.
- 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 Facts3/4 cup: 201 calories, 12g fat (8g saturated fat), 40mg cholesterol, 480mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 7g protein.
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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!
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.