6 lg. baking type potatoes (Idaho)
1 stick butter
Skim or low fat milk
1/2 lb. cheddar cheese, grated or shredded
Onion salt to taste
White pepper, optional
Cornstarch or flour
Lots of love

Peel potatoes and cut into small cubes, less than 1/2-inch size. Cook in water until tender but not mushy. Use a large 6-quart saucepan and use as little water as necessary to cook. Add 1/2 cup milk to about 2 tablespoons cornstarch, stirring until pasty. Add butter, thickening, onion salt, and pepper to undrained potatoes.

Add enough milk to fill saucepan almost full (at least a quart). Stir carefully until mixture thickens slightly. Do not let it boil - just bubble until it thickens. To serve, dip into bowls and sprinkle shredded cheese over top. Serve with crackers or corn muffins and lots of love!