Church Supper Potatoes - cooking recipe

Ingredients

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

Preparation

Place the potatoes and garlic in a large saucepan; cover with water.
Cover and bring to 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 or margarine.
Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach.
Stir just until mixed.
Turn into greased 2 quart baking dish.
Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Top with remaining cheese; bake 5 minutes longer or until cheese is melted.