2 medium onions (or 1 large), rough chopped
2 cups water
1 ½ tsp salt
½ tsp celery seeds
3 T finely chopped parsley
3-4 cups milk
1 stick butter
1 lb sausage, cooked and crumbled
Combine first five ingredients in large Dutch oven; cover and bring to a boil. Reduce heat and simmer 20-25 minutes, until potatoes are tender. Slightly mash potatoes. Add last four ingredients and heat well. If too thick, add a little more milk. So good on a chilly night!
Notes: Sausage can be cooked ahead of time and stored in the freezer.
1 lb sausage, cooked and crumbled
Combine first five ingredients in large Dutch oven; cover and bring to a boil. Reduce heat and simmer 20-25 minutes, until potatoes are tender. Slightly mash potatoes. Add last four ingredients and heat well. If too thick, add a little more milk. So good on a chilly night!
Notes: Sausage can be cooked ahead of time and stored in the freezer.
Original recipe calls for 3 lbs (5 cups) of potatoes, 1½ cups water, ¼ tsp celery seed,
and 3 cups milk. This recipe is quite flexible so I add a bit more of everything to ensure leftovers.
