3 medium potatoes, cubed
2 green onions, sliced
1 stalk of celery, chopped
1 cup of water
1/4 teaspoon of salt
1 (12 ounce) can of evaporated milk
1/4 cup of butter or margarine
1 teaspoon of parsley flakes
freshly ground pepper to taste.

Combine first five ingredients in a saucepan. Cover and cook for ten minutes or until potatoes are tender. Do not drain. Mash vegetables slightly. Stir in milk, butter, parsley and if desired, pepper. Heat thoroughly. Garnish with green onions, if desired. Yields 3 1/2 cups.

Recipe courtesy of Laura’s maternal grandmother, Nana.