6 medium potatoes
¼ cup butter
1 T. minced onion
2 T. arrowroot powder or cornstarch
3 ½ cups water
1 cup heavy cream
sea salt

Scrub potatoes and set aside. In dutch oven, sauté minced onion in the butter. Stir in arrowroot powder. Pour in water and stir on high heat until bubbly. Cut potatoes into bite sized pieces and add to pot. Salt liberally. Allow potatoes to cook about 15-20 minutes or until tender, stirring occasionally. Remove from heat and add cream. Test to see if you need more salt.

Serve with salad and muffins.