2 1/4 gal. potatoes, chopped
1/2 c. salt
3 gal. boiling water
4 gal. potato water and milk
2 c. butter
2 c. all-purpose flour
1 qt. parsley, chopped
1 c. chopped onion

Cook potatoes in salted water until tender. Drain and reserve potato water. Add milk to potato water to make 4 gallons. Heat.

Melt fat. Add onions and cook until clear but not brown. Blend in flour and stir into hot liquid. Cook and stir constantly until thickened. Add potatoes and parsley. Reheat. 100 - 1 cup servings