Church Supper Potatoes

9  potatoes (Yukon Gold or reds)
2  cloves  garlic, peeled
6  oz  cream cheese, softened
2  Tbs  butter, softened
1  cups  shredded cheddar cheese
1  tsp  garlic salt
1  tsp  onion salt
10  oz  frozen chopped spinach, thawed and squeezed dry

Peel and cut potatoes into small cubes.  Put into large saucepan, along with the garlic cloves. Cover with water; bring to a boil. Cook about 20 minutes, until very tender. Drain. 

Mash potatoes and garlic (leaving a few lumps if you like) with cream cheese and butter. Add sour cream and one cup of the cheddar cheese, garlic and onion salts. Stir in spinach. Spread
into a greased 2 quart baking dish. 

Bake uncovered, 350° for 30 minutes or so, until heated through. Top with remaining cheese and bake until melted.