Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.

Ingredients Edit

Directions Edit

  1. In medium saucepan cook potatoes in 2 inches boiling water covered about 12 minutes or until tender then drain thoroughly.
  2. Mash potatoes with an electric mixer or potato masher then mix in cheese and chives.
  3. Gradually mix in milk mixture until potatoes reach desired consistency.
  4. Season with salt and pepper.
  5. Stir gently over low heat just until heated through.
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