Mashed Potatoes with Evaporated Milk
Fluffy, creamy mashed potatoes made with 4 pounds of potatoes, butter and a 12-fluid-ounce can of evaporated milk, mashed with a hand mixer.
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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
Use evaporated milk, not sweetened condensed milk. For a smaller batch of potatoes, add the milk gradually.
Nutrition
Serving: 1servingCalories: 302kcalCarbohydrates: 44.5gProtein: 8gFat: 11gSodium: 356mgFiber: 4.8gSugar: 6.6g
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