Potato soup

3 pints mostly water, made up with cup of milk
2 pounds potatoes
1 large onion
1 medium carrot
some water cress (if you feel like it)
handful of porridge oats,handful of salt
teaspoon of butter

Chop the onion and the carrot small, while the water is boiling.
Melt the butter in the saucepan, bung in the onion and simmer for acouple of minutes till it's soft (NB NOT FRY)
Put half the milk in a pint beer mug, top up with water and bung in the pan on top of the onion and carrot. Do this again, and then add another pint of boiling water. Chuck in the salt and the oats. Stick in the cress if you feel like it, finely chopped. (Makes it look better, maybe tastes better too.)
While its coming back to the boil, skin the spuds and cut up as fine as you feel like doiong it (finer cut it cooks quicker). Throw the chopped spuds in with the water, and let it boil away.
After a few minutes if you've got one of those mashers that look like branding irons, work away with it to break things down. Then if you've got an electric hand mixer you stick it in and mix away till all the bits of carrot can't be seen.(If you haven't got a mixer you have to boil longer)
Eat it at once if you like, or cook it a few minutes.
It'll keep in the fridge overnight, but not too long. If there's any left you can freeze it and thaw it out. But with only three pints and two people there probably won't be, because it's good. (And it takes almost as long to thaw it out as to make it fresh)
I reckon we should keep the recipes on the thread - that way we get to see them, and variants can be compared. I've got a Newfoundland cookbook with about 12 different ways of cooking Colcannon (and about eight different ways of spelling it.) And as for the Northern Cookbook from Canada with the jellied moose nose recipes... But this isn't the thread for that.