INGREDIENTS
- 4 medium Potatoes ; peeled and diced
- 1 medium Onion ; diced
- Water ; to cover vegetables
- 4 tablespoon Butter or margarine
- 3 tablespoon Flour
- 1/2 teaspoon Salt
- 1 tsp chicken boullion
- 1/4 teaspoon Pepper
- 1 13 ounce Evaporated milk
- 2 tablespoon Dried parsley
INSTRUCTIONS
Put potatoes and onion in a 3 quart sauce pan and add water to just cover the vegetables. Boil potatoes and onion until tender. Meanwhile, melt the butter in a small saucepan and add flour, stirring until smooth and thickened. Add bouillon, salt, pepper, and canned milk to flour mixture and stir until mixed well. Remove the sauce from heat. When the potatoes and onion are tender (do not drain), stir in the sauce from the small sauce pan. Add the parsley and more salt and pepper, as desired, to taste. Let stand 10-15 minutes before serving.