Ingredients
• 5-6 Large Russet Potatoes: Peeled and diced into small cubes.
• 1 Large Onion: Finely chopped.
• Butter: About 4 tablespoons (plus extra for serving).
• Milk: 2 to 3 cups (whole milk works best for creaminess).
• Optional: Salt and heavy black pepper to taste.
Instructions
1. Boil the Potatoes: Place the diced potatoes and chopped onions in a large pot. Cover them with just enough water to submerge them. Add a pinch of salt. Bring to a boil and cook until the potatoes are very fork-tender (about 15-20 minutes).
2. Mash: Do not drain the water (that is where the starch is!). Use a potato masher to crush about half of the potatoes directly in the pot. This creates a thick, creamy base while leaving some chunks for texture.
3. Combine: Stir in the butter and the milk. Let the soup simmer on low heat for another 5-10 minutes. Do not let it reach a rolling boil once the milk is added.
4. Season: Add plenty of black pepper and adjust the salt to your preference.
5. Serve: Ladle into mugs or bowls and top with a cold pat of butter.