6-8 white potatoes, peeled and cubed
1 large onion, chopped
2-3 stalks celery, chopped
1/2 tsp. salt
2 c. milk
1/4 c. butter
1 tsp. dried parsley flakes
2 c. sharp cheddar cheese, grated
fresh ground black pepper, to taste

Combine potatoes, onion, celery and salt in saucepan. Add just enough water to cover. Cook 10-15 minutes or until potatoes are tender. Do not drain. Mash vegetables slightly. Stir in milk, butter, parsley and pepper. Heat, but do not allow to boil. Just before serving, add cheese; stir to melt.

VARIATIONS: May add frozen spinach when cooking other vegetables. Also may add a few drops of Tabasco sauce, if desired.