Published Wednesday, 03 December, 2008 by Kirsty
In a medium soup pot, melt butter over low heat, and sauté onions until tender. Stir in the mashed potatoes, and then slowly add the chicken stock. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.
A delicious little nibble.
great use of leftovers or anything about to go bad
Eggy, leftovery, meal combo!
trully enjoyable by all,at any event
What to do with leftover rice!