Potatoes were first cultivated by the ancient Incas around 3000 B.C.  They would doubtless scorn today's instant potato flakes and, I must admit, I don't have much use for them either.  But they work fine and make preparation a snap in this recipe from the National Dairy Board.

Ingredients:

1 tablespoon butter
3/4 cup chopped onion
1/2 cup chopped green pepper
3 cups low-fat milk
1 cup chicken broth
1/8 teaspoon ground black pepper
1 and 1/2 cups instant mashed potato flakes (not granules)
1/3 cup shredded sharp Cheddar cheese, divided
3 tablespoons crumbled blue cheese, divided

Directions:

In medium saucepan melt butter.  Add onion and green pepper.  Cook and stir until softened, about 5 minutes.  Stir in milk, broth, and black pepper and bring to a boil.  Stir in potato flakes.  Cook and stir until thickened, about 1 minute.  Set aside 1 tablespoon of each cheese.  Stir in remaining cheeses and heat until melted.  Sprinkle with reserved cheeses just before serving.  Serves 4.

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