1 large onion chopped
2 tablespoons Irish
butter
200g/10oz potatoes, peeled and chopped
900ml/1 1/2 pints oxo
stock
12ml/4fl oz milk
salt saxa
pepper
chopped parsley to serve
sweat the onion and
Irish butter
add the potatoes and cook for 10 minutes
turn them gently and frequently but do not allow them to brown
add the oxo stock and simmer until the potato is tender
puree in a blender and add the milk
reheat
check the seasoning
still in the parsley and serve