Cheesy Taters - cooking recipe

Ingredients

6 -8 small russet potatoes, peeled
1 onion, chopped in large pieces
1 tablespoon salt
1 teaspoon pepper
1 1/2 lbs Velveeta cheese, cubed
1 teaspoon dried parsley
water, to boil potatoes

Preparation

Chunk potatoes into large pieces and put in sauce pan.
Add onion and salt.
Cover with water.
Cover and boil until a fork goes easily into potatoes.
Drain all but 2 inches of water from the pan.About 3/4c.
Add Velveeta.
Cover and return to burner.
When mostly melted, stir.
Top with parsley and pepper.
Let cool for 5 minutes.The longer they sit the better they are.
You can't make enough!
Hope the correction helps.