5 lbs. potatoes, diced
1 can cream of chicken soup
1 onion, minced
3 tsp. salt
1/2 tsp. pepper
2 lg. carrots, minced
2 stalks celery, minced
2 c. shredded Swiss cheese
2 c. Monterey Jack cheese, shredded
1 c. Cheddar cheese, shredded
2 beef bouillon cubes
Milk

Cover potatoes with water and boil with celery, onion, and carrots. Do Not Drain. When thoroughly cooked, add remaining ingredients, mashing potatoes. Stir over low heat until smooth. Add milk to adjust thickness. If too runny add potato flakes until thickened.