|Cold skim milk||1 Cup (16 tbs)|
|Low sodium corn oil margarine||2 Tablespoon|
|Grated onion||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
1. Peel, slice, boil, and drain potatoes.
2. Heat cold milk and cornstarch in a saucepan until thickened.
3. Combine all ingredients and heat through.
4. Garnish with paprika.