2 tbsp. butter
2 tbsp. finely chopped onion
1 1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
3 1/2 c. milk
1 1/3 c. Potato Buds (dry)

Heat butter, onion, salt, celery salt, pepper and milk to scalding. Stir in Potato Buds, continue cooking until smooth, stirring constantly (consistency of heavy cream). Garnish each serving with paprika and parsley.