Instructions: Peel potatoes and cut into 2 inch chunks. Place in 5- to 6-quart pan. Add water to cover, bring to a boil over high heat. Reduce heat to low. Simmer until the potatoes are very tender, about 20 to 25 minutes. Drain and return potatoes to the pan. Mash potatoes with a potato masher until light and dry. Stir in cheese and milk. Mash until smooth. Add salt and pepper to taste.

Cool potatoes to room temperature. Divide potatoes into 8- to 9 inch oven safe casserole dishes. Cover with foil; freeze. Reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.

8 servings.

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