2 qts. diced potatoes
2 tsp. salt
1 tsp. Beau Monde
3 tbsp. flour
2 tbsp. chopped parsley
1/2 c. grated or finely chopped onion
1 stick butter
2 qts. whole milk

Cook potatoes and onion in about 2 quarts boiling water until very tender. Drain. Mash slightly with potato masher, not enough to lose identity of the potato. In another pan melt butter, add flour and simmer until bubbly. Add milk. Stir and cook until thickened and smooth. Add to potato mixture; add chopped parsley. Serve hot with a dash of paprika.