Instructions: In a large, heavy saucepan with a lid, melt butter over medium heat and saute onions until soft. Add potatoes and chicken stock. Bring to a boil.

Cover pan and reduce heat to a simmer. Cook until potatoes are falling apart tender, 15 to 20 minutes. Use potato masher or a heavy spoon to puree the potatoes, leaving some chunky pieces if desired. Or pour into food processor and puree. Return puree to saucepan. Thin with milk to desired consistency. Season to taste with salt and pepper. Bring to just near boiling and serve immediately.

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