Creamy Potatoes

3 pounds Idaho potatoes, cut into 1/4-inch slices

1 large onion, cut into 1/4-inch slices

1 (2-pound block) package processed cheese spread, cut into cubes

1/4 cup milk

1 (2-ounce) jar diced pimientos, drained

1/4 cup chopped fresh parsley

Place the potatoes and onion in a soup pot and add enough water to cover. Cook for 10 to 15 minutes, or until fork-tender; drain potatoes then return them to the pot.

Meanwhile, in a medium saucepan, combine the cheese cubes and milk over low heat until melted and smooth.

Add the cheese mixture, pimientos, and parsley to the drained potato mixture; stir until well combined, then serve immediately.