6 med. potatoes, diced
1 lg. onion, finely chopped
1 can cream of chicken soup
1 can evaporated milk
1 c. skim (or low fat) milk
1 stick butter
1 tsp. parsley
Salt & pepper
1 can water (opt.)

Cover potatoes with water. Boil until falling apart when stirred. Drain water leaving just enough to cover bottom of pan. Saute onions and add to potatoes. Mix cream of chicken soup with can of milk and blend. Add to potatoes along with butter and 1 cup milk. Bring to a slow boil. Add parsley and salt and pepper to taste. Let simmer 10 to 15 minutes. (If it appears too thick add more milk or water.)