|Potatoes||3 Cup (48 tbs), diced|
|Onion/1 tablespoon instant minced onion||1⁄4 Cup (4 tbs), chopped|
|Water||1 1⁄2 Cup (24 tbs)|
|Milk||2 Cup (32 tbs)|
In 2-quart casserole, combine potatoes, onion, salt and water.
Cook covered, 12 minutes or until potatoes are almost tender.
Dissolve flour in a small amount of the milk.
Stir flour mixture and remaining milk into potatoes; cook uncovered, 3 minutes or until mixture boils.