4 lg. potatoes, any variety
2-3 carrots, scrubbed & chopped
1 c. Soup Stock or 1 bouillon cube in 1 c. hot water
4 tbsp. butter
1 med. onion, chopped fine
8 c. milk
2 c. light cream
1 tbsp. salt
Pinch of rosemary, sage & marjoram
1 tsp. garlic salt

Scrub potatoes well and knick out eyes and dark spots. Do not peel. Dice into cubes and place with carrots and 1 cup soup stock in heavy 3 quart saucepan. Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 20-30 minutes.

Melt butter in Dutch oven until it sizzles. Saute onions in butter until tender. Add milk, cream and seasonings. Cook mixture over medium heat until very hot. Do not boil. Add potato mixture to hot milk. Cover and simmer on low heat for 30 minutes to an hour. Before serving, garnish individual portions with chopped parsley and a pat of butter.