5 to 6 peeled potatoes
1 onion, quartered
2 to 3 c. chicken broth or bouillon cubes
4 tbsp. butter
2 c. milk
1 tbsp. chopped parsley
salt, pepper and Tabasco to taste

Cook potatoes and onion in chicken broth, about 30 minutes or until tender. Add butter. Cool slightly and pure. Stir in seasonings, milk and parsley. Serve hot. Freezes well.

I chop up green onions to sprinkle on top and serve with bread sticks.