8 lbs. potatoes
1 lb. onions, peeled and chopped
3 tbsp. salt
1 1/2 tsp. pepper
2 qts. beef or chicken bouillon
2 c. butter
1 1/2 c. flour
10 qts. hot milk
4 tbsp. chopped parsley
3 tsp. celery salt

Wash, peel and dice the potatoes in 1/2 inch cubes. Cook the potatoes, onion, salt and pepper in a large kettle with the bouillon, until the potatoes are soft. Mash or rub through a sieve or strainer. Melt the butter, stir in the flour smoothly, then slowly add the milk. Stir continually for 10 minutes.

Just before serving, add the potato and liquid mixture to the white sauce. Stir and heat 5 minutes. Sprinkle the parsley on top and add the celery salt. Serves 50.