Peel potatoes and quarter them. Boil until they crush into rough chunks (DO NOT let them cook so much that they mash easily). The most critical point in the making of this soup is to not overcook the potatoes. Test them frequently; they should not be hard or mushy, but should “fight back” against mashing. Once they have reached this condition, drain water and set aside. Add butter and begin carefully crumbling potatoes with a potato masher. (This is where you’ll know if you’ve cooked the potatoes too long. You want them to be in 1/2 to 1/4-inch chunks. When it reaches approximately this condition, stop mashing. Watch out, or you can easily make mashed potatoes out of this dish!) Add evaporated milk and pepper. Add a little of the water back in, maybe about a cup or even less, to bring up to “soupy” consistency. Gently stir ingredients in, so you don’t pulverize the now-delicious morsels of potato. Salt to taste, maybe a half to one teaspoon or so. This soup is one of the best warmer-uppers in the culinary world. Also, it’s a pretty darn good excuse to eat cornbread, which is something the world needs more of, in my opinion. Happy eating!