•  Measuring Spoons
•  Measuring Cup
•  2 Qt. Glass or Microwave safe plastic bowl with cover.
•  Wire Whip
•  Wooden Spoon or High Temp Rubber Spatula
•  Fine mesh strainer

•  2 potatoes, peeled and diced 2
•  2 green onions or 1 small leek, sliced and rinsed well. 2
•  1 cup chicken stock 250 ml
•  1/2 tsp salt 2 ml
•  1/4 tsp pepper 1 ml
•  2 tbsp chopped parsley 25 ml
•  1 cup milk 250 ml

1.  Combine potatoes, onions, chicken stock, salt and pepper in a 2-quart (2 L) casserole.
2.  Cover.
3.  To Cook by Sensor Cooking: Press Potatoes/Vegetables pad once, then Start.
4.  To Microwave: Cook at P7 3 minutes or until boiling
5.  Then cook at P4 10 - 12 minutes, or until potatoes are tender.
6.  To Complete: Puree some (2/3'rd) or all of the potatoes with some of the liquid.
7.  Return to the bowl
8.  Stir in parsley and milk, heat at P6 2 minutes, or until hot.
9.  Variations:
10.  Cook with chopped leeks instead of onions but RINSE THE LEEKS WELL as they often contain sand.
11.  Serve with 1/4 cup (50 mL) grated Blue or Cheddar cheese.
12.  Serve with diced, cooked, chicken, ham or bacon.

You could brown the potatoes in oil for a roasted potato flavor.