Ingredients:

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup frozen corn
  • ½ teaspoon black pepper
  • Salt to taste
  • ¼ cup heavy cream (optional)
  • 4 slices cooked bacon, crumbled (optional)
  • Chopped fresh chives or parsley (for garnish)

Instructions:

  1. Gather all your ingredients and equipment.
  2. In a large pot, sauté the onions over medium heat until translucent (about 3-4 minutes).
  3. Add minced garlic and cook for an additional minute until fragrant.
  4. Add diced potatoes and broth to the pot, bringing to a boil.
  5. Reduce heat and simmer until potatoes are tender (about 20 minutes).
  6. Using a potato masher or immersion blender, mash slightly for desired texture.
  7. Stir in milk and corn, seasoning with salt and pepper to taste.
  8. Heat through and serve immediately.
  9. Garnish with fresh herbs and optional toppings for extra flavor and texture.