Church Supper Potatoes

3  lb.		russet potatoes (about 9 medium), peeled and cut into 1/2-inch cubes
2		garlic cloves,s peeled
6  ounces		cream cheese, softened
2  tablespoons		butter
1/2  cup		sour cream
8  ounces		shredded cheddar cheese, divided
1  teaspoon		garlic salt
1  teaspoon		onion salt
10  ounces		frozen chopped spinach, thawed and squeezed dry

Tip: Click on the ingredient links to learn the nutritional information for all the Church Supper Potatoes ingredients. The serving size for any ingredient in Church Supper Potatoes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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. Yield: 10-12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 201 calories, 12 g fat (8 g saturated fat), 40 mg cholesterol, 480 mg sodium, 18 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Church Supper Potatoes in Country Woman January/February 1999, p31