Homemade Cheesy Cream Potatoes

Every Christmas I gift my family by cooking whatever they request for Christmas Eve dinner. I decorate the dining room table, and serve a hodge-podge of favorite dishes. One year we had spaghetti with hot dogs; another year, sweet potato casserole with fried tilapia. Now that my daughters are older they are better at choosing foods that go well together. This year's menu consists of fried chicken, sweet potato casserole, cranberry sauce (how hard is that!), and "homemade, not the kind you add water and cook in the microwave, but homemade cheesy cream potatoes". Sounds like someone is paying attention to my food philosophy! I'm adding something green, and a dessert that has yet to be announced.

Homemade Cheesy Cream Potatoes

Wash, peel, slice and dice 6-8 medium potatoes. Cover with water in saucepan and bring to a boil. Cook for 20-25 minutes, until tender. Remove from heat and drain. Salt and pepper to taste. Add 1/2-3/4 stick butter. Use mixer on low speed to mix while slowly adding 1/4-1/3 cup milk, maybe a little more or a little less to get desired consistency. Transfer potatoes to serving bowl and cover with shredded cheese. Just before serving, microwave for 45-60 seconds until cheese melts.