Recipe by Yrhaven (aka Condiment Queen)
This is a recipe shared with me by my southern gentleman friend. He made them for me one evening and I couldn't believe how great they were, when asked why they were soooo good, he remarked simply "It's just a can of evaporated milk, that's the only way to make them". So here it is. I'm so used to adding milk, butter, sour creme, yogurt, whatever I can find to make them creamy and tasty, that the simplicity of this is a nice change. It makes them wonderfully creamy and rich, the last time I made them I only used about 4T of butter (which is a lot less than I normally do) and I didn't miss it at all, it still tasted very rich, I also added 4 roasted garlic cloves, so you can play around with your preferred variations, while still enjoying the base creamy richness of this recipe. Yet another example of how great something simple can be, (it took me a long time to learn that lol).
Top Review by Krista Smith
So easy and what a wonderful way to use up the evaporated milk the I never know what to do with! We added some garlic and Parmesan. I know I'll be using this recipe over and over and over again. Thanks!
- 2 -3 potatoes, per person any type of potato (if using smaller potatoes, use more, duh)
- 1 (12 ounce) can evaporated milk (UN sweetened)
- 4 tablespoons butter
- salt and pepper
Directions See How It's Made
- Boil salted water, add potatoes (I always cut my potatoes into smaller cubes so that they cook faster, and mash easier).
- Drain when tender.
- Mash by hand or with an electric mixer depending on your preferred texture.
- Add butter. (you may prefer more or less than 4T).
- Add evaporated milk gradually as you mash, until you reach your desired consistency (may be less than a whole can).
- The 4T of butter, and almost 1 can of milk was based on approximately 8 med sized potatoes.
- Add any other ingredients, and salt and pepper to taste.