Potatoes served at breakfast, At dinner served again; Potatoes served at supper, Forever and Amen! Pennsylvania prayer
Plain and simple. There's nothing better than tators!
6 russet potatoes, peeled and diced
1 medium yellow onion, chopped
1/4 cup chopped parsley
1/2 cup milk
2 tablespoons butter
salt and pepper to taste
In a large pot, just cover the onion, potatoes and parsley with water. Bring to a boil, then reduce heat, simmer 15 to 20 minutes, until potatoes are tender. Use a potato masher to lightly mash some of the potatoes to thicken the liquid.
Stir in milk and butter. Heat until butter is just melted. Season with salt and pepper and serve at once.