2 lb. Idaho potato
2 c. milk
4 tbsp. vegetable oil
3 tbsp. parsley
1/2 c. Parmesan cheese
1/4 c. butter
1 can chicken broth
1/4 c. chopped celery
1 sm. onion
1 tsp. salt
1/4 c. chopped carrots

Cut potatoes in small pieces and cook until done. Smash them. Saute onion in butter and oil until crispy (not soggy). Then add carrots and celery and saute 2 minutes or so. Then add to smashed potatoes. Put over medium heat, adding milk and salt, cheese and broth; bring to boil. Reduce heat to simmer and stir constantly. Put parsley on top as you serve it. Enjoy!