Potato Chowder

Tater Chowder:

10-12 medium/large potatoes
2 pks. McCormick Country Gravy Mix
(any brand yielding 2 cups prepared gravy per packet)
1/2 cup (packed and rounded) Butter or Margarine
1/2 cup evaporated milk
1 1/2 cups Milk
1/2 tsp. Minced Garlic (optional, or add more to taste)
1/2 tsp. basil
salt and pepper to taste

Peel, wash, and dice potatoes, and place in a large
boiler. Add water to no more than two inches above
potatoes. Boil, stirring occasionally until potatoes
begin to break apart and water has boiled down to
the level of the potatoes leaving a lumpy mixture.
Whisk gravy mixes in just enough hot water to blend
(1/2 to 1 cup) and add to potatoes, stirring well.
Add remaining ingredients, and bring to a boil, add-
ing more milk if mixture becomes too thick, and stir-
ring frequently. Reduce heat and simmer for five minutes.

Serves at least eight