5 lbs russet potatoes diced
1 large onion diced
1/2 gal heavy whipping cream
1/2 cup unsalted butter
to taste salt
to taste pepper
1/2 cup flour
Dice potatoes, I leave the peel on, but you can peel the first.
Place diced potatoes in a stock pot with enough water to cover them.
Peel and dice the onion. Add to the pot with potatoes in water.
Boil on high heat til fork tender. Don't over cook.
Drain potatoes and onions in a collander.
In the empty stock pot, place on medium heart. Add butter.
Once the butter is melted, add the flour. Use a wire wisk to eliminate lumps.
Once incorporated, wisk in cream. Bring to a boil.
Add drained potatoes and onions. Remove from heat.