2 1/2 c. diced raw potatoes
1 c. milk
2 tbsp. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1/2 c. grated Cheddar cheese
1 tbsp. finely cut parsley

Combine the potatoes with the milk, onion, salt and pepper in a heavy skillet. Cover and cook slowly, stirring frequently for 20 to 30 minutes or until the potatoes are tender and most of the milk is absorbed. If the potatoes are very mealy, more milk may be needed. Sprinkle with grated cheese and parsley before serving. Makes 4 servings.