This picture is not necessary as I'm sure everyone knows what peeled potatos look like. I just like how my peeler matches my new striped jar (in the background) and wanted to show it off. I do love matchy things!
Cut your potatos (action shot)
Cube your potatos into about 1 inch pieces. This helps them get softer, faster.
Cover your potatos in water (I never measure this part... or really any part. Just go with it.) and add seasonings. Really it's your own preference. I always use seasoning salt, garlic powder, and onion powder.
Add 5 chicken bullion cubes. This is all just to season the potatos while they boil. We'll season to taste later.
Boil the potatos until they are soft, then mash them up. The steam coming up from the pot will be very hot! Please be careful not to burn yourself.
After the potatos are boiled and mashed, add 1/3 cup of milk, 3 TBS of butter, and 1 cup of shredded cheddar cheese. Once all of this is stirred in to the pot until melted, taste the soup and add more seasonings to taste. I use more of the seasoning salt, garlic powder, and onion powder, but I also add black pepper and onion and herb flavored Mrs. Dash.
Top with more cheese (if desired, I always do) and enjoy!
To serve this to the board members today, I brought it in a crock pot. One of the school secretaries brought my empty crock pot to me after the board had left. She said it was a huge hit, and it was the first dish that was empty. This is one of those foods that tastes even better the day after you cook it, so it's great to make as a make-ahead meal!