Peggy's Easy, Cheesy Potatoes

• 2 lbs potatoes, peeled, cooked and drained
• 14 stick Velveeta cheese, diced
• 1 (10 3/4 ounce) can mushroom soup, undiluted

1. Mix all ingredients in pot.
2. Cover and turn heat to low and wait until cheese melts.
3. Stir and you're done.
4. You may salt and pepper but the cheese is pretty salty.
5. I do not add salt.

potatoes, velveeta cheese, mushroom soup

Taken from www.food.com/recipe/peggys-easy-cheesy-potatoes-463925 (may not work)