Print Recipe

Perfect Potatoes

RG

Ingredients

  • 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

Instructions

  1. 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.
  2. Drain well.
  3. In a bowl, mash potatoes and garlic with the cream cheese and butter.
  4. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach. Stir just until mixed.
  5. Spread into a greased 2-quart baking dish.
  6. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
  7. Top with remaining cheese; bake 5 minutes longer or until the cheese is melted.

Yields 10-12 servings


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