Source: Locked Up (Glenda Johnson)
INGREDIENTS
1 Stick of Butter
4-5 Large Russet Potatoes (peeled and cut in med sized chunks)
2 Cans of Evaporated Milk
1 Onion (diced)
Salt & Pepper
DIRECTIONS
Combine the stick of butter in a sauce pan with the diced onions and saute on low for around 5 minutes until the onions are tender (don’t brown). Then add the potatoes to the sauce pan and add just enough water too cover the potatoes. Gently boil until potatoes seem tender then add the cans of evaporated milk. Simmer for around 15 minutes once you’ve added the milk. Add salt and pepper to taste at any time during the process.
Glenda’s Notes
I always thicken mine up with a few crackers crushed into it. Yum!
There are a lot of other versions out there that add quite a few more ingredients, but I like it simple..just how my dad did. It’s a wonderful dinner for a cold night.
