« Grandma’s Favorite Cold Weather Dish »: Only 4 ingredients, and I make it over and over again because it never disappoints.

Step 2: Mash
the potatoes. Drain them, keeping about 1/2 to 1 tablespoon of the cooking liquid. Gently crush them, leaving a few small pieces if you want to retain some texture.

Step 3: Add the butter.
Stir the butter into the hot potatoes until completely melted and well combined.

Step 4: Heat the milk.
Pour in the milk and return the saucepan to medium heat. Stir often and heat until the milk is steaming, without boiling it to prevent it from burning.

Step 5: Add the cheese.
Reduce the heat and gradually stir in the shredded cheddar, adding it in small handfuls. Keep stirring until the cheese is completely melted and the soup is smooth and creamy.

Step 6: Seasoning and thickening.
Season with salt and black pepper if desired. Let the soup simmer over very low heat for about 5 minutes so that it thickens slightly before serving.