Serves: 4
Start to Finish: 25 minutes

6	cups potatoes, peeled and cubed
¼	cup butter
¼	cup all-purpose flour
4	cups whole milk
2	cups chicken broth
½	teaspoon salt
¼	teaspoon black pepper
8	ounces shredded cheddar cheese

1. Boil potatoes in medium saucepan until tender, about 15 minutes.  Drain potatoes and mash to desired consistency.  Set aside.
2. Melt butter in large pot over medium heat.  Add flour and stir constantly for 3-5 minutes until mixture darkens (make a light roux). Add milk, broth and spices and stir until combined.  Bring to boil over medium-high heat, stirring frequently.  Remove from heat and add potatoes and cheese.  Stir well.

Per Serving: 508 cal., 27 g fat (16 g sat. fat), 77 mg chol., 859 mg sodium, 1554 mg pot., 60 g carb., 15 g sugar, 3 g fiber, 19 g pro.