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1-1/2 pounds
round red or Yukon gold potatoes
12 ounces
sweet potatoes
1/4 cup
butter
1
medium onion, chopped
3 tablespoons
all-purpose flour
2-1/4 cups
milk
1/2 cup
grated Parmesan cheese
1 tablespoon
snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/2 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
Fresh tarragon (optional)
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1st Keep
 hillwll
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