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

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.