6 medium red potatoes, cubed
3 tablespoons chopped sweet red pepper
3 tablespoons chopped green pepper
3 tablespoons finely chopped onion
3/4 cup shredded mexican cheese blend
3 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper
      

-Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover
 and cook for 5 mins.
-Add peppers and onion; cook 5 minutes longer or until potatoes and vegetables are tender. Drain;
 mash potato mixture with cheese, butter, salt and pepper.
 
 Yield: 4 servings
 
S & D May/Jun 2008 p. 13