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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a recipe I've made many times for parties and family gatherings, and shared many times, because someone always asks for the recipe. I often make them the day before or the morning of the big gathering and pop them in the oven right before serving. Ingredients:
3 lbs russet potatoes, peeled and cut into 1/2 inch cubes |
2 cloves garlic, peeled |
2 (3 ounce) packages cream cheese, softened |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup sour cream |
8 ounces shredded cheddar cheese, divided |
1 teaspoon garlic salt |
1 teaspoon onion salt |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
Directions:
1. Place the potatoes and garlic in a large saucepan; cover with water.
2. Cover and bring to boil; cook for 20-25 minutes or until very tender.
3. Drain well.
4. In a mixing bowl, mash potatoes and garlic with cream cheese and butter or margarine.
5. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach.
6. Stir just until mixed.
7. Turn into greased 2 quart baking dish.
8. Bake, uncovered, at 350 for 30-35 minutes or until heated through.
9. Top with remaining cheese; bake 5 minutes longer or until cheese is melted.
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