Prep 10 mins
Cook 20 mins
My mother makes the best mashed potatoes ever. I've watched the cooking channels and no one seems to make them this way. They are the ultimate in comfort food, and the most requested dish she has at holidays. (Granny adds: Don't scrimp on the salt. If they taste bland, you need more salt.)Mama adds this hint: If you warm the milk before adding, the potatoes stay hotter longer for serving.
- 3 lbs idaho potatoes, peeled and cubed
- 1 3⁄4 cups evaporated milk (1 tall can)
- 2 tablespoons sour cream
- 1⁄4 cup butter (no margarine)
- In large saucepan, cover potatoes with water and boil until you can easily smash one against the side of the pot with a fork.
- Drain off water.
- Add butter and salt. With electric mixer, whip potatoes until butter is melted.
- Add sour cream and mix again.
- Then slowly add milk while mixing. Taste.
- If necessary, add more salt and mix again. Serve with gravy.