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3 pounds russet potatoes (about 9 medium), peeled and cut into 1/2-inch cubes
2 garlic cloves, peeled
2 (3 ounce) packages 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 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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.
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-quart baking dish.
Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
Top with remaining cheese; bake 5 minutes longer or until the cheese is melted.
Yields 10-12 servings
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