3 c. scalded milk
1 c. potato water
2 tbsp. flour
2 tbsp. butter
4 med. potatoes
4 onions
1 tbsp. chopped parsley
Salt and pepper to taste

Boil the potatoes and onions together until tender. Drain and save the water and rub the vegetables through a coarse strainer.

Make a white sauce of the liquid, flour and fat and combine with the potato and onion pulp. Season with chopped parsley, salt and pepper to taste. Beat with a egg beater to be sure it is smooth.