Ingredients:
2 large potatoes, diced
1/2 medium onion, diced
1 tbsp. parsley, chopped
1 tbsp. chopped onion tops
2 tbsps. butter
2 cups milk or half and half
Instructions:
Cook potatoes and onion in as little water as possible (about one cup) until tender. Add parsley, onion tops, butter, and milk. Salt and pepper to taste (use a little more pepper than usual). Serves two generously or four small portions.
*Recipe by Mrs. Ann Brewer as printed in “What’s Really Cooking in Crowley,” 1987