Salads and Side Dishes

Cream Potatoes and Cheese

Ingredients

• 8-10 potatoes, peeled and quartered
• 1 Tbsp margarine or butter
• 1 1/2 cups milk
• 2 Tbsp Velveeta cheese
• Flour (amount not recorded, see note)
• Salt and pepper

Directions

1. In a 6-quart kettle, cook the potatoes in salted water until almost done, 10-15 minutes. Drain the potatoes and save the water to use for the sauce. Set the potatoes aside.
2. In the kettle, blend 1/4 cup of the potato water and the butter. Cook on low heat, adding flour to make a thickening.
3. Add about 1/2 cup more potato water and cook 2-3 minutes more on low heat. Add the milk and blend well.
4. Cut the cheese into cubes and add to the water and milk mixture. Cook until the cheese is melted. If the sauce is too thick, add more potato water.
5. When the sauce is the desired thickness, add salt and pepper to taste, then gently stir in the potatoes until well coated.

Notes

• The original lists flour with no amount.