6 to 8 potatoes, peeled and quartered
2 to 3 tbsp. butter
2 sm. carrots, diced or shredded
1/4 c. finely chopped onion
2 tbsp. flour
1 qt. milk
2 tbsp. finely chopped parsley
1 tbsp. salt
1/2 tsp. seasoned salt
1/4 tsp. each Accent and red pepper
1 chicken bouillon cube

Cook potatoes in boiling salted water until tender. Melt butter in 3 quart kettle until golden brown. Add carrots and onions. Cover and cook until tender. Remove from heat. Blend in flour. Stir in milk. Add half of potatoes. Mash rest of potatoes and add with rest of ingredients. Heat until steaming hot.