6 med. lg. potatoes
1 lg. carrot
1 lg. onion
1 rib celery
1 sm. can niblet-type corn (optional)
Salt and pepper to taste
1/4 stick butter
1/4-1/2 tsp. dill weed or seeds
1 lg. can evaporated milk

Clean and dice vegetables. Place all ingredients except milk in pot. Just barely cover with cold water. Bring to boil, then simmer until tender. Mash slightly; add evaporated milk. Add about 1/2 can of water to rinse can to pot. Bring to simmer but do not boil. Serve hot. Can be garnished with dill or parsley.