Name: Church Supper Potatoes
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 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

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

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Church Supper Potatoes

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Yield: 10-12 servings

Prep: 45 min

Cook: 35 min

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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

Text Ingredients

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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