Cream Potatoes and Cheese

8-10 peeled & quartered potatoes

1 Tbsp margarine or butter

1 ½ cups milk

2 Tbsp Velveeta cheese

Flour

Salt and Pepper

Directions:

In 6-quart kettle cook the potatoes in salt water until almost done (10-15min). Drain potatoes and save water to use for sauce. Set potatoes aside. In the kettle, blend ¼ cup of potato water and butter. Cook on low heat, adding flour to make a thickening. Add about ½ cup more of potato water and cook for 2-3 minutes more on low heat. Add in milk and blend well. Cut cheese into cubes and add into water/milk mix, cook until cheese is melted. If sauce is too thick add in more potato water. When sauce is desired thickness add salt and pepper to taste and then gently stir in potatoes until well coated.