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.

Ingredients 

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,

softened

2 tablespoons butter

1/2 cup sour cream

2 cups (8 ounces) shredded cheddar cheese,

divided

1 teaspoon garlic salt

1 teaspoon onion salt

1 package (10 ounces) frozen chopped

spinach, thawed and squeezed dry

Method

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.