Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel, cube, boil, drain and "mush" potatoes to the consistency you like (i like them lumpy, but my kids like smaller pieces). in separate pan, melt butter, add flour and cook while stirring for about a minute or so. add half the milk and stir until lumps are out of flour mixture. add remaining milk and on med-high heat, heat to a boil. stir almost constantly or it will scorch. after boiling, turn heat off and add remaining ingredients.

Target recipe: in a large saucepan or flameproof casserole, melt half the butter over moderate heat. add the onion and cook, stirring occasionally, until the onion is golden and starting to brown at the edges, 8 to 10 minutes. add the chicken broth, potatoes, and water. bring to a boil, reduce the heat to a simmer, and cook, partially covered, until the potatoes are soft, 20 to 25 minutes. with a potato masher or the back of a large spoon, mash the potatoes just enough to thicken the soup, but leave plenty of chunks intact. add the milk and the remaining butter. season the soup with salt, pepper, nutmeg, and cayenne. serve piping hot, garnished with the minced chives.