This is by far the best traditional mashed potatoes recipe that I have cooked so far. The mashed potatoes are creamy with lots of butter, as they are supposed to be. Use a little less milk (reduce about half a cup) for firmer potatoes. I find that the extra half cup makes the potatoes leave over well (even when freezing), preventing them from dying out.
Ingredients
5 Pounds of Potatoes–Yukon Gold or other gold potato works best, but by all means use russet potatoes if that is what you have on hand.
2-1/2 Teaspoons of Salt
2-1/2 cups of Evaporated Milk (1 can equals about 1-3/4 cup. You can fill in the rest with regular milk if you prefer not opening a second can. I just use the leftover milk in my morning coffee!)
15 Tablespoons of Butter (no one sad these were diet potatoes!)
Pepper to taste (I use about 5 grinds from a pepper grinder.)
Peel and halve (or quarter if large) the potatoes and put them on to boil. Don’t add salt to the water! Cook the potatoes until them are tender. You can test this by piercing them with a knife or fork.
Drain the potatoes and place them back into the pot and let them cook over low heat for a few minutes, shaking them occasionally. This will evaporate some of the water in the potatoes and make them fluffier after they are mashed.
Add the other ingredients and mash until the potatoes are smooth. Keep them warm while you mash to prevent them from going gluey on you. Stir to make sure all is blended.
Taste and add additional salt or pepper if needed . It is easy to add too much salt to hot potatoes, since they absorb it, so use a careful hand.
Enjoy!
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