3 med. potatoes, peeled and cut up
1 sm. onion, finely chopped (1/3 c.)
Milk
3 tbsp. corn oil butter, melted
2 tbsp. all-purpose flour
2 tbsp. snipped parsley
3/4 tsp. salt
Dash of pepper
1 c. (4 oz.) shredded Swiss cheese

In 2-quart saucepan, add potatoes and onion to 1 cup lightly salted boiling water. Cover and cook about 20 minutes or until tender. Mash potatoes slightly; do not drain. Measure mixture and add enough milk to make 5 cups.

Blend melted butter, flour, parsley, salt, and pepper. Stir into potato mixture in saucepan; cook and stir until thickened and bubbly. Add cheese; cook and stir until cheese is partially melted. Serve. Makes 4 to 5 servings.