1/4 cup of butter
4 cups of diced potatoes
1 grated carrot
2 cups of water
1 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of dried dillweed
3 cups of milk
2 tablespoons of chopped parsley
1/4 cup of potato flakes
Get out a large saucepan and brown your onions in butter. Add your potatoes, carrot, water, salt, pepper and dillweed as well. Cook everything on low heat until the potatoes turn creamy (for about 45 minutes). Stir in the milk and parsley and keep cooking until everything is heated through. At the end, stir in your potato flakes and serve.