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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Church Supper Potatoes Recipe

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This recipe for Church Supper Potatoes is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. russet potatoes (about 9 med.), peeled and cut into 1/2-in. cubes
2 garlic cloves, peeled
2 pkg. (3oz. each) cream cheese, softened
2 T. butter
1/2 c. sour cream
2 c. (8oz.) shredded cheddar cheese, divided
1 tsp. garlic salt
1 tsp. onion salt
1 pkg. (10oz.) chopped spinach, thawed and squeezed dry.
Directions:
Directions:
1. Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil; cook for 20-25 min. or until very tender. Drain well.

2. In a mixing bowl, mash potatoes and garlic with the cream cheese and butter. Add the 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.

3. Bake, uncovered, at 350 for 30-35 min. or until heated through. Top with remaining cheese; bake 5 min. longer or until the cheese is melted.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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