My mother-in-law stretched about $7 of groceries into a hearty supper for 6 with this. It kept us full all night on a chilly harvest evening.

Potatoes Livingston is the kind of frugal stovetop supper that feels especially welcome on a cold evening, turning a handful of humble ingredients into a filling, comforting meal. Recipes like this have long been part of Midwestern home cooking, where potatoes, onion, milk, and a little fat were often stretched into something hearty enough to feed a family without much expense. This version keeps to that spirit with a short ingredient list and a simple method that coaxes plenty of flavor and body from pantry basics.

Serve this with buttered toast, skillet cornbread, or plain saltine crackers for dipping into the thick broth. If you want to round the meal out a bit more, a crisp cabbage slaw or sliced tomatoes add welcome freshness beside the soft, savory potatoes, and a little black pepper or chopped parsley on top brightens the bowl nicely.

Stovetop 5-Ingredient Potatoes Livingston

Servings: 6

Tender diced potatoes in a black pot with a ladle lifting thick broth

Ingredients

3 pounds russet potatoes, peeled and diced
1 medium yellow onion, finely chopped
4 tablespoons butter
4 cups whole milk
1 1/2 teaspoons salt, plus more to taste

Diced potatoes, chopped onion, butter, milk, and salt on a kitchen counter

Directions

1. Place the diced potatoes and chopped onion in a large heavy pot. Add enough water to just cover the potatoes, then stir in the salt.

Raw diced potatoes and onion in a black pot covered with water

2. Bring to a gentle boil over medium-high heat, then reduce to medium and simmer for 12 to 15 minutes, or until the potatoes are very tender and starting to break down at the edges.

Potatoes simmering until tender in a black pot

3. Using a potato masher or the back of a large spoon, lightly mash some of the potatoes right in the pot, leaving plenty of chunks for texture.

Partially mashed potatoes in the pot with chunky texture

4. Lower the heat and stir in the butter until melted, then gradually pour in the milk. Cook gently for 5 to 8 minutes, stirring often, until the broth thickens slightly and turns creamy. Do not let it boil hard once the milk is added.

Milk and butter stirred into the potatoes to make a creamy broth

5. Taste and add a little more salt if needed. Ladle into bowls and serve hot.

Finished Potatoes Livingston served hot with bread on the side

Variations & Tips

Make it thinner or thicker: For a soupier pot of potatoes, add an extra 1/2 to 1 cup of milk. For a thicker, more old-fashioned texture, mash a bit more of the potatoes before adding the milk.

Watch the heat: Once the milk goes in, keep the pot at a gentle simmer rather than a full boil so the dairy stays smooth and the bottom does not scorch.

Add pepper or herbs: This 5-ingredient version is intentionally plain, but a little black pepper, chopped chives, or parsley can be stirred in at the end if you have them on hand.

Use a mix of potatoes: Russets give the broth body because they break down easily, but you can swap in part Yukon Gold if you want a slightly more buttery flavor and a bit more texture in the finished dish.

Reheat gently: Leftovers thicken as they sit. Warm them over low heat with a splash of milk, stirring often, until loosened and hot again.