5 lbs. potatoes
3 garlic cloves, halved
5 green onions, diced
1 (16 oz.) sour cream
1 stick butter
8 oz. monterey jack cheese, sliced

Peel and cut potatoes in cubes. Cook in a large pot of water, placing halved garlic and diced green onions. When potatoes are tender, drain, reserving liquid. Put sour cream and butter in potatoes. Let melt, then cream potatoes until all lumps are gone. Mix in cheese. Salt and pepper to taste. You want to have leftovers. Using the reserved liquid, apply to potatoes to make a wonderful soup.