Shelly's Recipe

CHEESY MEXICAN MASHED POTATOES

Category: Mashed Potatoes

2 to 2 1/2 lb russet potatoes, about 6 medium, peeled and cubed
1 cup Mexican shredded cheese blend
1/2 cup milk
1/4 cup butter
Salt and pepper, to taste
1/4 cup sliced green onions
2 tbsp chopped ripe olives

Cook potatoes in boiling water until tender, about 20 minutes. Drain. Return to pan and add cheese, milk, butter, salt and pepper. Mix until smooth. Stir in green onions and olives. Serves 4-6