Ingredients
2 pounds russet potatoes, peeled and cut into 1/2-inch chunks
1 medium yellow onion, finely chopped
4 cups whole milk
4 tablespoons unsalted butter, plus more for serving (optional)
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Water, as needed to cover potatoes
Directions
Peel the russet potatoes and cut them into roughly 1/2-inch chunks so they cook evenly and soften at the same time.
Place the potato chunks and the finely chopped onion into a medium pot. Add just enough water to barely cover the potatoes—this keeps the flavor concentrated while still allowing them to simmer gently.
Stir in the salt, then bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook, uncovered, for 12–15 minutes, or until the potatoes are very tender and easily pierced with a fork.
When the potatoes are soft, turn off the heat. Using a ladle, carefully remove and discard most of the cooking water, leaving just a thin layer (about 1/2 cup) at the bottom of the pot so the potatoes don’t scorch when you add the milk.
Add the butter to the hot potatoes and onions, stirring until it melts and lightly coats the potatoes.
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