6 lg. sliced peeled potatoes
2 lg. sliced onions
1/2 c. butter
2 c. water
1 sprig each: parsley, thyme, sage or 1/2 tsp. dried mixed herbs
Salt and pepper to taste
2 c. milk
1 c. half and half or light cream
Chopped chives

Saute potatoes and onions slowly in butter (approximately 15 minutes) covered. Do not brown. Add water, herbs, salt and pepper and a sprinkle of chives. Cook on low heat until potatoes are tender (approximately 25 minutes). Remove parsley sprig. Add milk and cream and simmer 10 minutes. Garnish with chives before serving. Serves 6.