Church supper potatoes is always a hit. My own family we have a daughter and a son thinks the potatoes are a must with London broil or grilled, marinated chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear. From Michelle Grigsby of Beavercreek Ohio.
3 pounds russet potatoes (about 9 medium),
peeled and cut into 1/2-inch cubes
2 garlic cloves, peeled
2 packages (3 ounces each) cream cheese,
2 tablespoons butter
1/2 cup sour cream
2 cups (8 ounces) shredded cheddar cheese,
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 mixing 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. Yield: 10-12 servings.
|Church supper potatoes|