Ingredients
4 large potatoes, peeled and cubed2 cups water1 teaspoon dried minced onion1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper1 cup milk4 ounces Velveeta, cubed1/3 cup chopped green chiles2 tablespoons butter1 tablespoon chicken bouillon granules2 teaspoons minced fresh parsley
Preparation
In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.
