Swedish Creamed Potatoes

I made this all the time when the girls were growing up but now as much since it has just been Clyde and me. I am not really sure why. Maybe because I would eat the whole bowl. This is one of my favorite potato dishes.

Swedish Creamed Potatoes
2 Tablespoons butter
3 medium potatoes, peeled and cubed in small cubes (a dice is too fine and so it grated)
1/2 small onion, chopped fine or grated
1/2-3/4 cup whole milk or half & half
1 teaspoon salt
1/4 teaspoon pepper
Heat butter in a heavy skillet until melted. Cook potatoes and onions uncovered over medium heat, turning frequently until the potatoes are light brown, 10-15 minutes. Add the salt and pepper and mix in well. Add the 1/2 cup milk or cream and cover. Turn heat down to simmer and continue to simmer over low heat, stirring occasionally until the potatoes are tender, about 10-15 minutes more. You may add up to 4 Tablespoons more milk or cream if the potatoes get too dry before they become tender. Serve warm.

Note: I served this with any meat that I couldn't get gravy from such as ham, meatloaf, steak, etc.