Ingredients
3 pounds russet potatoes (about 9 medium), peeled and cut into 1/2-inch cubes2 garlic cloves, peeled6 ounces cream cheese, softened2 tablespoons butter1/2 cup sour cream2 cups shredded cheddar cheese, divided1 teaspoon garlic salt1 teaspoon onion salt1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Preparation
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.
