Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 cups whole milk
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat until it begins to foam.
  2. Add the diced onions and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Add the cubed potatoes to the pot.
  4. Pour in just enough water or broth to barely cover the potatoes. Note: Using too much water will make the soup thin.
  5. Bring to a boil, then reduce heat to a simmer.
  6. Cover and cook 12-15 minutes until a fork slides into the potato with zero resistance.
  7. Stir in the milk and season generously with salt and pepper.
  8. Use a potato masher to crush half the potatoes for a rustic feel, or use an immersion blender for a silky finish.
  9. Heat through for another 2 minutes on low before serving.