2 tbsp. butter
2 c. raw, cubed potatoes
1/4 c. chopped onions
Dash of pepper
1 c. evaporated milk
1/2 c. boiling water
2 tbsp. grated Parmesan cheese

In saucepan or skillet, melt butter. Add potatoes, onions, and pepper. Cook over low heat until most of the fat is absorbed and onions are transparent (about 3 or 4 minutes), stirring occasionally. Add boiling water to evaporated milk, continuing cooking over low heat until potatoes are tender (25 to 30 minutes), stirring occasionally.