Cream Cheesy Potatoes

6 lbs potatoes peeled & cut into small pieces.
Cook in boiling salted water until tender.

Cream Sauce:
2/3 cup butter
¾ cup flour
¼ t. pepper
2 t. salt
7 cups milk

Using a large, microwave proof casserole, melt butter in microwave.  Add flour, pepper & salt and stir until well blended with a whisk. Add milk and stir.  Microwave in 5 minute increments, stirring after each 5 minutes until thickened.  Depending on the microwave, this can take 15-20 minutes total.  Make sure to use a large casserole dish, or else you will end up with a mess in your microwave.

Once cream sauce is thickened, add 8 oz. cream cheese, cubed.  Stir until blended with the sauce.  Add cooked potatoes.

If you want more of the cream cheese flavor, add more while the sauce is hot or reheat sauce in the microwave to blend in the additional cream cheese.

If the potatoes taste flat, usually more salt is needed.  Add in 1 teaspoon increments until the flavor pops.