1 cup butter, softened
1 can (12-oz) evaporated milk
salt to taste
pepper to taste
Peel potatoes and cut into large chunks. Place the potatoes into a large stockpot or Dutch oven and cover with water. Bring potatoes to a boil, lower heat to medium-high and cook for 20 to 25 minutes or until tender. Remove from the heat and drain in a large colander.
Place the potatoes back into the pot (or a large bowl if your pot has a nonstick surface) and add the butter. Mash with a potato masher. Add the evaporated milk and stir until well combined. Season with the salt and pepper.
NOTE: I have mashed many potatoes using a potato masher. These days I usually use my electric hand mixer. The one pictured is like the one I used when I was young.
file photo
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