Church Supper Potatoes

• 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

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.

russet potatoes, garlic, cream cheese, butter, sour cream, cheddar cheese, garlic salt, onion salt

Taken from www.food.com/recipe/church-supper-potatoes-96869 (may not work)