4 med. potatoes, diced
3 med. onions, sliced
1 can cream of chicken soup, undiluted
1 tbsp. butter
4 c. milk (or 3 1/2 c. milk + 1/2 c. half and half)
1 tsp. salt
1/8 tsp. pepper

In medium saucepan, cook potatoes and onions in small amount of water for 20 minutes in covered pan. Drain well and mash.

Combine mashed vegetables with remaining ingredients and mix well. Heat thoroughly over low heat, stirring occasionally. 6 to 8 servings. Freezes well.