Basic Mashed Potatoes
Just like Grandma used to make. She always added canned evaporated milk (not sweetened condensed) and it makes them extra special tasting.
|2 pounds||baking potatoes, peeled and quartered|
|3/4 cup||canned milk, cream, or whole milk, more if needed|
|salt and pepper to taste|
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.