6 very lg. russet potatoes (about 3 lbs.)
2 lg. onions
1/4 c. butter
1 tsp. Bakon yeast
2 to 3 cloves garlic, minced or pressed
1 c. strong vegetable broth
1 tbsp. fresh tarragon or 1/2 tsp. dried tarragon
Salt & pepper
Olive oil
Wine vinegar
Chopped parsley

Peel the potatoes and dice them. Peel and coarsely chop the onions. Heat the butter in a large skillet and stir in the Bakon yeast. Saute the onion and garlic in it until the onion si transparent. Add the potato cubes and stir around for a few minutes.

When the potatoes are all evenly coated and warmed, add the vegetable broth, the tarragon, some salt and pepper and just enough water to barely reach the top of the potatoes; it should not be more than a cup. Let this mixture simmer gently for about 45 minutes, stirring often. The potatoes should be tender and most of the liquid gone. A thick sauce will form from the pieces of potato which fall apart.

Pour over the potatoes about 2 tablespoons of olive oil and a little wine vinegar and mix well. Sprinkle with some fresh chopped parsley and serve steaming hot. Serves 6 to 8.