QUICK CREAMY POTATOES

2 1/2 cups diced raw potatoes
1 cup milk
2 tablespoons finely chopped onion
1 teaspoon salt
Ground black pepper (to taste)
1 tablespoon finely cut parsley (for garnish)

Combine the potatoes with the milk, onion, salt, and pepper in a heavy fry pan.

Cover and cook slowly, stirring frequently, for 20 to 30 minutes, or until the potatoes are tender and most of the milk is absorbed. If the potatoes are very mealy, more milk may be needed.

Sprinkle with the parsley before serving.

Makes 4 servings, about 1/2 cup each
Source: Popular Ways with Potatoes, USDA Home and Garden Bulletin No. 43, 1966