Friday, September 12, 2008


I'm always looking for new side dishes to take to church fellowships. This one had a boring name, so I renamed it. Actually I read down through the recipe and thought, well that's nothing more than jazzed up party potatoes! LOL It's party potatoes married to a prominent ingredient - spinach! My little party potatoes grew up and got married! At first, I thought, ewww, but then remembered that I like spinach! LOL These really were VERY good. I love party potatoes, but I honestly don't know if I'll ever make them again without adding the spinach and other extras. And a sure sign to me that they were good, is when I carry home an empty dish. And that was the case this past Sunday after we had a potluck dinner for our church anniversary. These would go really good with any meat that doesn't have a gravy. Like ham, or BBQ chicken, things like that.
And if you are dieting, you could lighten it up by using the light versions of cream cheese, sour cream and cheddar.


3 lbs Russet potatoes, peeled and cut into 1/2 inch cubes
2 garlic cloves, peeled
1 (8 oz) pkg cream cheese, softened
2 Tblsp butter
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1 tsp garlic salt
1 tsp onion salt
1 (10 oz) pkg frozen, chopped spinach, thawed and squeezed dry

Place potatoes and garlic in large saucepan. Cover with water and bring to a boil. Cook for 20 - 25 minutes or until very tender. Drain well. In a mixing bowl, mash potatoes and garlic with cream cheese and butter. Add sour cream and 1 cup shredded cheddar, 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

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