"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 lbs ground beef 10-12 peeled and diced potatoes 1 lbs Velveeta (about half a package)
Brown and drain the ground beef. Pour ground beef into 9x13 baking dish. Boil the potatoes in pot of water until tender. Drain potatoes, add milk and 2 tablespoons of butter. Whip with hand mixer. Pour mashed potatoes on top of the ground beef in baking dish. Cut slices of Velveeta and cover top of potatoes. Bake at 350º until chesse is melted (approx. 20 min)
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