¼ cup Butter (not margarine)
2 large Onions, finely chopped
4-5 medium sized Potatoes, diced
3 cans Chicken Stock
Sea Salt and Fresh Ground Pepper, to taste
Fresh Chives, chopped (for garnish)
Melt the Butter in a large heavy pot and add the Onions, turning them in the butter until well coated. Sprinkle with Sea Salt and Fresh Ground Black Pepper. Cover and leave to sweat over very low heat for about 10 minutes.
Add the Potatoes to the pot and mix well with the Butter and Onions. Cover and cook without browning over a gentle heat for about 10-15 minutes.
Add the Chicken Stock, bring to a boil and then simmer for 30-60 minutes, or until the potatoes are tender.
Dip out about 2 cups of the mixture and set aside. Then with an immersion blender (you can also do this with a blender but let cool first) blend the potatoes until smooth. Add back the 2 cups you set aside. (I do this so that I have a few chunks of potatoes in mine but it isn’t necessary.)
Serve hot and sprinkle with Chopped Chives. You can also sprinkle with Shredded Cheddar Cheese or Bacon Bits.
NOTE: Why does the pic above of mine have red flakes in it? Today, I used New Red Potatoes since that’s what I had and they needed to be used. I left the skins on because Alayna loves potato skins plus they (skins) are full of vitamins.