Monday, December 21, 2009
"Church Supper Potatoes"
3 lbs. russet potatoes (approx. 9 medium)
2 garlic cloves peeled (I use minced garlic from a jar).
2 packages of 3 oz. cream cheese softened
2 T. butter or margarine
1/2 cup sour cream
2 cups cheddar cheese shredded
1 t. garlic salt
1 t. onion salt
1 package 10 oz. frozen spinached chopped, thawed and dried
Boil potatoes until tender.
Drain. Add a teaspoon or two of the minced garlic.
Mash with cream cheese and butter. Whip until somewhat fluffy.
Add sour cream and only one cup of the cheddar cheese, garlic salt, onion salt and spinach.
Stir until mixed. Spread into a greased 2 quart baking dish. Bake uncovered at 350 degrees for 30 to 35 minutes.
Top with remaining cheese and bake approx. 5 minutes longer until cheese is melted.