Sour Cream Potatoes

2 1/2 pound potatoes, peeled and cubed
3 1/2 cups shredded cheddar cheese
2 cups sour cream
1 can cream of celery soup
1/4 cup butter
1/4 cup minced chives

Place potatoes in pan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl, combine 3 cups cheese, sour cream, soup, butter, and 3 Tbsp chives. Add potatoes; stir gently until potatoes are coated. Transfer to a greased 13x9 pan. Cover and bake at 350 for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.

Serves 10