This is the only way my mom makes mashed potatoes. She doesn't measure the evaporated milk. She starts mashing the potatoes, with the butter and salt/pepper and adds the milk gradually until the potatoes are the desired consistency. I made these last night to serve with the leftovers from your Crazy Chicken recipe and used about 3/4 cup of the milk. I used the really large baking potatoes though. Thanks for posting this.
Perfect mashed potatos. Taking into account the previous reviews, I used only half a cup of evaporated milk...even though I had almost three pounds of potatoes. The result was smooth potatoes of a perfect consistency.
My Mom always used evaporated milk to mash her potatoes. This recipe tasted every close to hers. The potatoes were very creamy. We liked them. Thanks Fluffy. Bullwinkle.
These were good, but I found that a cup of carnation was a little too much. I love a great creamy mashed potato,I always whip mine with my hand held mixer, but these came out just slightly on the runnier side for me. Unless some of my potatoes were not large enough? I added 1/4 tsp. each of salt & pepper and nothing else until I tasted them,then I found that they were missing a little something, so I added a little onion salt,which I frequently do to my regular plain mashed potatoes. Maybe the green onion & bacon as you suggested would be worthwhile next time. I served these with your Mrs. O'Brien's Chicken for Pick A Chef. We actually spooned the sauce from that dish over the potatoes and it was yummy! Thanks, Fluffy!:)