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.

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2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
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.


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