Best Church Supper Potatoes Recipes

CHURCH SUPPER POTATOES

Church Supper Potatoes image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 10-12 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 201 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 480mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

CHURCH SUPPER POTATOES

Church Supper Potatoes image

This is a recipe I've made many times for parties and family gatherings, and shared many times, because someone always asks for the recipe. This was in Taste of Home in 1999, posted by Michelle Grigsby,Beavercreek, Ohio. I often make them the day before or the morning of the big gathering and pop them in the oven right before serving.

Provided by mer5901

Categories Potato

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs russet potatoes, peeled and cut into 1/2 inch cubes
2 cloves garlic, peeled
2 (3 ounce) packages cream cheese, softened
2 tablespoons butter or 2 tablespoons margarine
1/2 cup sour cream
8 ounces shredded cheddar cheese, divided
1 teaspoon garlic salt
1 teaspoon onion salt
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Steps:

Place the potatoes and garlic in a large saucepan; cover with water.
Cover and bring to boil; cook for 20-25 minutes or until very tender.
Drain well.
In a mixing bowl, mash potatoes and garlic with cream cheese and butter or margarine.
Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach.
Stir just until mixed.
Turn into greased 2 quart baking dish.
Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Top with remaining cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 258.6, Fat 15.4, SaturatedFat 9.7, Cholesterol 44.7, Sodium 202.4, Carbohydrate 22.1, Fiber 3.2, Sugar 1.2, Protein 9.4