10 3/4 oz. can cream of mushroom soup
8 oz. jar cheese spread
1/3 c. milk
1/4 tsp. pepper
3 lb. new potatoes (scrubbed and quartered)

In 3 quart casserole, combine soup, cheese spread, milk and pepper; blend well. Add potatoes, stirring gently to coat; cover. Microwave on high for 28 to 32 minutes or until potatoes are fork tender, stirring 2 or 3 times during cooking.

May also be baked in 350 degrees oven, covered for 45 minutes. Then uncover and bake an additional 20 to 30 minutes or until potatoes are fork tender.