Makeover Sour Cream Potatoes

• 2-1/2 pounds potatoes, peeled and cubed
• 1 cup finely chopped celery
• 1/4 cup finely chopped onion
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground celery seed
• 1/4 teaspoon pepper
• 1 cup fat-free milk
• 1-1/2 cups reduced-fat sour cream
• 1 cup shredded reduced-fat cheddar cheese, divided
• 2 ounces cubed reduced-fat process cheese (Velveeta)
• 4 tablespoons minced chives, divided

1. Place the potatoes, celery and onion in a large saucepan; cover with water. Bring to a boil; cover and cook just until tender, about 15 minutes.
2. Meanwhile, melt butter in a small saucepan; stir in the flour, salt, celery seed and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Transfer sauce to a large bowl; stir in the sour cream, 1/2 cup cheddar cheese, process cheese and 3 tablespoons chives. Drain potato mixture; add to sauce and gently stir until coated.
4. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 35-40 minutes or until bubbly. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted. Sprinkle with remaining chives.

potatoes, celery, onion, butter, allpurpose, salt, ground celery, pepper, milk, sour cream, cheddar cheese, cheese, chives

Taken from www.tasteofhome.com/recipes/makeover-sour-cream-potatoes/ (may not work)