Measure liquid; add enough milk to make 3 cups.
Slowly stir liquid into potatoes; add fat and seasonings.
Simmer a few minutes to blend flavors. Garnish with paprika or parsley.
Menu suggestion
Serve with tossed vegetable salad, cheese muffins, and fresh fruit.
Cream of broccoli soup
6 servings
1 package (10 ounces) frozen chopped broccoli
1 tablespoon finely chopped onion
¼ cup flour
3 cups vegetable cooking liquid and milk
1 tablespoon butter or margarine
1½ teaspoons salt
Pepper, as desired
1 hard-cooked egg, sliced, if desired
Cook broccoli according to package directions, but omit salt and add onion. Drain; save cooking liquid.
Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, fat, and seasonings.