3 to 4 tbsp. butter or Canola oil
1 med. onion, chopped
1/2 c. fresh parsley, chopped fine
2 c. diced red potatoes (unpeeled)
2 cans cream style corn
1 can evaporated milk
2 to 3 c. low-fat milk
Salt, pepper, any or all Italian spices

Brown onions in butter or oil. Add potatoes and immediately add enough water to just cover them. Add salt, pepper and spices (light on salt). Bring to a boil and simmer 20 to 25 minutes, until tender, but not soft.

Next add parsley, corn and canned milk. Mix well. Add amount of milk according to how thick you want it or how many you need to serve. Heat slow over low heat stirring occasionally. Leftover mashed carrots add a nice flavor.