Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Diced onion |
| ¼ cup | Butter or margarine |
| 4 cups | Large-diced potatoes |
| 1 \N | Carrot; coarsely grated |
| 2 cups | Water |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 teaspoon | Dried dillweed |
| 3 cups | Milk |
| 2 tablespoons | Chopped fresh parsley |
| ¼ cup | Potato flakes |
In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper, and dillweed. Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.
Note: if you'd like, add frozen peas or broccoli at the milk stage.
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