potatoes, peeled and cubed (about 4 lbs)
swiss cheese, shredded, divided (6 oz)
1Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes.
2Add celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.
3Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt.
4Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese.
5Broil 3-4 in. from the heat for 5-8 minutes or until cheese is lightly browned.
6Yield: 12 servings (3/4 cup each).
About Swiss Cheese Potatoes