Irish Potatoes

Ingredients:

18-20 potatoes, peeled

3 celery stalks

¼ lb butter

2 (10-¾ oz) cans cream of chicken soup

1 c milk

½ - ¾ lb grated cheddar cheese

Salt and pepper to taste

Directions:

In a very large pot, boil the potatoes until tender; drain, cool, then dice. Place cubed
potatoes in a casserole dish large enough to hold them below the rim.

Finely chop the celery. In a skillet, melt the butter and sauté briefly. Add cream of chicken
soup and milk; bring to a boil, stirring occasionally. Add the cheese and heat, stirring
just until the cheese is melted.

Pour sauce over diced potatoes. Sprinkle with salt and pepper. Bake immediately at 350°
for 20-25 minutes, or prepare ahead and bake chilled casserole for 40-45 minutes.