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2 lb Potatoes — chopped

1 ea Onion — chopped

3 TB Butter

4 TB Vegetable oil

1/4 c Celery — chopped

1/2 c Parmesan cheese

2 c Milk

1 ts Salt

2 c Chicken broth — canned

3 TB Parsley

Boil potatoes in water to cover for 20 min. Drain and mash. Saute onion in butter and oil. Add celery & carrots, cook 3 min. Add this to potatoes with Parmesan, salt, milk, and chicken broth. Simmer, stirring, for 3 min. Add parsley, and serve with grated cheddar cheese. Recipe By : —–

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