2 lg. potatoes, pared, cut in julienne strips
1 sm. onion, finely chopped (or whole onion may be used)
1 1/2 c. water
2 c. milk
1/2 tsp. garlic salt
1/2 tsp. celery salt
1/8 tsp. dried thyme leaves, finely crushed
1/4 tsp. salt
2 tbsp. butter
Croutons
Snipped parsley

Heat potatoes, onion and water to boiling in medium saucepan; cover. Cook until potatoes are tender, about 12 minutes. Break potatoes into small pieces with a fork but do not mash.

Stir in milk, garlic salt, celery salt, thyme leaves, salt and butter. Heat just to boiling but do not boil. Garnish with croutons and parsley.