Mashed potatoes with evaporated milk are smooth, fluffy and extra creamy, with a rich, almost buttery flavor that plain milk cannot match. Evaporated milk is simply milk with much of its water cooked out, so it adds creaminess without thinning the potatoes. It is also a pantry staple, which makes this the recipe to know when there is no cream or fresh milk in the refrigerator. It makes a big bowl for a holiday table or Sunday dinner.
How to make mashed potatoes with evaporated milk: Peel potatoes and cut them into 1-inch cubes. Cover with cold salted water, bring to a boil and cook for 15 to 20 minutes, until fork-tender. Drain and let them sit for 1 minute. Mash roughly with a hand mixer, then add butter, evaporated milk and pepper and mix until smooth and fluffy.
Why You’ll Love It
- Creamier than milk. Evaporated milk is richer and thicker.
- A pantry ingredient. The can keeps for months in the cupboard.
- Five ingredients. Potatoes, butter, evaporated milk, salt and pepper.
- Thirty minutes. Start to finish.
- A holiday-size batch. Four pounds of potatoes, enough for eight.
Ingredient Notes
Potatoes. Four pounds of Idaho Gold or Russet potatoes, peeled and cut into even cubes of about 1 inch. Russets make a fluffier mash, and gold potatoes make a creamier one.
Unsalted butter. Five tablespoons, at room temperature, so it melts into the hot potatoes quickly.
Evaporated milk. One 12-fluid-ounce can. Be sure it is evaporated milk and not sweetened condensed milk, which is a very different thing.
Salt. One teaspoon for the cooking water, plus more to taste at the end.
Black pepper. Half a teaspoon, ground.
Ingredients
- 4 pounds Idaho Gold or Russet potatoes, peeled and cut into 1-inch cubes
- 5 tablespoons unsalted butter, at room temperature
- 1 can evaporated milk (12 fluid ounces)
- 1 teaspoon salt, for the cooking water
- 1/2 teaspoon ground black pepper
How to Make Mashed Potatoes with Evaporated Milk
1. Prepare the potatoes. Peel the potatoes and cut them into equal-sized cubes of about 1 inch.
2. Boil until tender. Put the potatoes in a large pot and cover them completely with cold water. Stir in the salt. Bring to a boil over medium-high heat, reduce to medium, and cook for about 15 to 20 minutes, until fork-tender.
3. Drain and dry briefly. Drain the potatoes in a colander and let them sit for 1 minute to release excess moisture. Return them to the pot.
4. Mash and season. Use a hand mixer on medium speed to roughly mash the potatoes. Add the butter, evaporated milk and black pepper. Continue mixing until smooth and fluffy. Taste and adjust the salt and pepper.
5. Serve. Serve warm.
Can You Use the Whole Can Without Making the Potatoes Watery?
Yes, with this amount of potatoes. One 12-fluid-ounce can is matched here to 4 pounds of potatoes, and that ratio gives a creamy mash that still holds a soft peak on the spoon. The trouble starts when the can and the potatoes do not match.
Evaporated milk is sold in more than one size, and that is where people go wrong.
| What matters | What to do | Why |
|---|---|---|
| Can size | Use a 12-fluid-ounce can for 4 pounds of potatoes | A small 5-ounce can and a large can are not the same amount |
| Fewer potatoes | Add the milk gradually and stop when the mash is as loose as you like | A full can will drown a small batch |
| Wet potatoes | Drain well and rest them in the colander for 1 minute before mashing | Steam carries off water that would thin the mash |
| Texture | Mash roughly first, then add the butter and milk | The potatoes break down before the liquid goes in |
That 1 minute in the colander is easy to skip, and it matters. Hot potatoes straight from the water are covered in it. Give them a moment to steam dry and the milk you add is the only liquid in the bowl.
Tips for Success
How do I keep mashed potatoes fluffy and not gummy?
Do not overmix. Potatoes turn gluey when they are beaten too long. Mix just until smooth and stop.
Why start the potatoes in cold water?
Cold water heats the potatoes gradually, so the outside and the inside finish cooking together. Potatoes dropped into boiling water turn mushy outside before the centers are done.
Why cut them the same size?
Even cubes cook at the same rate. A mix of big and small pieces gives you lumps.
Should the milk be warm?
Room temperature is fine, straight from the can. Cold milk from the refrigerator cools the potatoes down, so if the can has been chilled, let it warm up first.
Can I use a potato masher?
Yes. A masher gives a more rustic texture. A hand mixer makes them smoother and fluffier.
How Long Does It Take?
About 30 minutes: 10 minutes of peeling and cutting, and about 20 minutes of boiling and mashing.
Can You Use Evaporated Milk in Place of Regular Milk?
Yes. It is a common swap in mashed potatoes. Evaporated milk is thicker and richer than regular milk, closer to cream, so the potatoes come out creamier. Cream or half-and-half can also be used the same way.
Storage & Reheating
Refrigerate leftover mashed potatoes within 2 hours, in an airtight container, and eat them within 3 to 4 days. Reheat on the stove or in the microwave with a splash of milk, stirring until hot.
What to Serve With It
Mashed potatoes are made for gravy. Serve them with Salisbury steak with mushroom gravy or ground beef and gravy over mashed potatoes. They are also good next to pork chop supreme, with smothered green beans on the side. For other potato sides, try Southern stewed potatoes or 3-ingredient slow cooker potatoes.
Frequently Asked Questions
Can I use evaporated milk instead of regular milk in mashed potatoes?
Yes. It makes the potatoes richer and creamier.
Can I use the whole 12-fluid-ounce can without making the potatoes watery?
Yes, for 4 pounds of potatoes. Drain them well and give them 1 minute to steam dry first.
Is evaporated milk or heavy cream better for mashed potatoes?
Both make creamy potatoes. Evaporated milk has the advantage of keeping in the pantry.
How do I keep mashed potatoes fluffy rather than gummy?
Mix only until smooth. Overmixing makes them starchy and gluey.
Final Notes
I set the butter and the can on the counter when I start peeling, so both have lost their chill by the time the potatoes are drained. If you make them, leave a comment to tell me how they turned out or ask a question.
Mashed Potatoes with Evaporated Milk
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Ingredients
- 4 pounds potatoes Idaho Gold or Russet, peeled and cut into approximately 1-inch cubes
- 5 tablespoons unsalted butter at room temperature
- 1 can evaporated milk 12 fluid ounces
- 1 teaspoon salt for the cooking water; adjust to taste after mashing
- 1/2 teaspoon black pepper ground; adjust to taste
Instructions
- Peel the potatoes and cut them into equal-sized cubes of about 1 inch.
- Put the potatoes in a large pot and cover them completely with cold water. Stir in the salt. Bring to a boil over medium-high heat, reduce to medium, and cook for about 15 to 20 minutes, until fork-tender.
- Drain the potatoes in a colander and let them sit for 1 minute to release excess moisture. Return them to the pot.
- Use a hand mixer on medium speed to roughly mash the potatoes. Add the butter, evaporated milk and black pepper. Continue mixing until smooth and fluffy. Taste and adjust the salt and pepper.
- Serve warm.
Notes
Nutrition
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