8 med. potatoes, peeled
2 onions, chopped
1/4 c. butter
2 tbsp. chopped parsley
1/2 tsp. crushed basil leaves
1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
2 c. cold milk
4 c. scalded milk

Cook potatoes and onions together. Drain and save 2 cups of the water. Put potatoes through ricer. Melt butter. Add spices. Blend in flour. Add cold milk and blend well. Add hot milk and reserved potato water. Cook over medium heat. Stir constantly until mixture thickens slightly. Stir in potatoes and onions. Heat through. Makes 12 cups (freezes well).