👨‍🍳 作り方

1. 1

   Place the peeled and quartered potatoes in a large pot. Add the water or chicken broth, ensuring the potatoes are fully submerged. Bring to a boil over medium-high heat.

   ⏱️ 10 minutes
2. 2

   Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are very tender when pierced with a fork, about 20-25 minutes. They should easily break apart.

   ⏱️ 20-25 minutes
3. 3

   Once tender, carefully remove about half of the potato pieces with a slotted spoon and set them aside. Using a potato masher or a fork, mash the remaining potatoes directly in the pot until mostly smooth but with some small lumps remaining. This creates a creamy base with texture.

   ⏱️ 5 minutes
4. 4

   Return the reserved potato pieces to the pot. Stir in the milk and butter. Continue to cook over low heat, stirring occasionally, until the butter is melted and the soup is heated through. Do not boil after adding the milk, as it may curdle.

   ⏱️ 5 minutes
5. 5

   Season the soup generously with salt and black pepper to taste. Stir in half of the chopped cilantro for added freshness.

   ⏱️ 1 minute
6. 6

   Ladle the hot soup into bowls. Garnish each serving with the remaining fresh cilantro.

   ⏱️ 1 minute