This recipe is very vague... but it turns out perfect every time!

Cut up potatoes and boil with onion and garlic until soft, but not mushy. Set aside.

Make a roux with butter and flour, stirring in milk to make a white sauce. Drain potatoes, reserving some liquid to thin soup if necessary.

Add milk and potato water to get a good ratio and simmer to thicken. Mash 1/2 the taters and salt and pepper to taste.

Serve with bacon bits, green onions and shredded cheese.