Rotel Potatoes Aligots

• 2 1/2 pounds russet potatoes, peeled and halved lengthwise
• 1 bay leaf
• 1 1/2 cups (12 oz.) unsalted butter, cubed
• 1 Tbsp. plus 1 tsp. kosher salt
• 1 pound processed cheese (such as Velveeta), cubed
• 1 (10-oz.) can diced tomatoes and green chiles (such as Rotel), undrained

1. Place potatoes and bay leaf in a large saucepan; add water to cover by 2 inches. Bring to a boil over high; reduce heat to medium, and simmer until tender, 23 to 25 minutes. Drain well in a colander; discard bay leaf. Return potatoes to pot. While still very hot, mash potatoes to a smooth consistency. Stir in butter and salt using a potato masher or whisk.
2. While potatoes boil, microwave cheese and tomatoes in a large microwavable bowl on HIGH 3 minutes. Stir well. Continue microwaving on HIGH until cheese is melted, 30 to 60 seconds. Stir until smooth.
3. Swirl cheese mixture into mashed potatoes; serve immediately.

russet potatoes, bay leaf, unsalted butter, kosher salt, cheese, tomatoes

Taken from www.myrecipes.com/recipe/rotel-potatoes-aligots (may not work)