Ingredients

• 12 potatoes , peeled and cubed
• 12 onions , chopped
• 6 tablespoons all-purpose flour
• 6 tablespoons butter
• 9 cups milk
• 3 tablespoons chopped fresh parsley
• salt and pepper to taste

Instructions

1. 1 In a large pot over high heat, combine potatoes, onions, and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the cooking liquid. Transfer this in small batches to a blender and puree until smooth.
2. 2 In the same pot over medium heat, combine flour and butter, stirring together well, to form a roux. Slowly add milk, stirring constantly, until well blended. Reduce heat to low and add the puréed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add parsley and season with salt and pepper to taste.

Nutrition per serving