Begin by peeling and chopping the russet potatoes into bite-sized chunks, approximately 1 to 1.5 inches in size. Rinse them under cold water to remove excess starch.

In a large pot, combine the chopped potatoes and enough water to completely cover them. Add a pinch of salt and bring to a rapid boil.

Once boiling, reduce heat to a gentle simmer. Cook uncovered for 15-20 minutes until the potatoes are fork-tender.

Stir in freshly cracked black pepper and add the unsalted butter. Use a wooden spoon to break apart some of the potatoes to create a thicker broth.

If desired, sprinkle a tablespoon of all-purpose flour over the potatoes and stir in to create a thicker consistency. Cook for an additional 5 minutes.

Taste and adjust seasoning with salt or pepper as desired. Serve hot alongside your favorite main dishes.