Ingredients

The following ingredients have 8 Servings
  • 3 pounds russet potatoes, peeled and cut into 1″ pieces
  • 2 cups 2% or whole milk 
  • 1 cup shredded cheddar cheese
  • 12 green onions, chopped (green parts only)
  • 1 teaspoon garlic salt (optional)
  • 1/4 teaspoon black pepper

Instruction

  • Fill a large pot of water with just enough water to cover the potatoes and bring it to a boil.
  • Reduce the heat to a simmer and continue to cook the potatoes for about 15-20 minutes until soft. When poked with a fork, the potato should mostly fall apart.
  • Remove from heat and drain most of the water, from the pot, leaving just a half-inch of water at the bottom of the pot. (This doesn’t have to be exact so don’t stress!)
  • Add the milk garlic salt and pepper, then gently mash the potatoes with the back of a fork until the potatoes start to break down. I like my soup chunky, but if you like it smoother, you could use a potato masher or an immersion blender.
  • Continue to cook on low heat for 5 minutes.
  • Divide into bowls and top each bowl with a little cheese, green onions, and additional salt and pepper to taste