Prep 10 mins
Cook 49 mins
These are the best potatoes. Mom calls them whipped potatoes. She doesn't like lumpy spuds. Use the left overs in hot beef sandwiches, shepherds pie, or the next meal of some sort, lol.
- 5 lbs potatoes, peeled
- 1⁄2 cup butter
- 1 (12 ounce) can canned milk
- 1 teaspoon salt
- 1 teaspoon pepper
- Boil the potatoes.
- Drain the potatoes, saving 1/2 cup of the water.
- Add the stick of butter.
- Whip with beaters, adding the canned milk until creamy.
- If you need more liquid, add some potato water.
- Salt and pepper to taste.
I'm replacing my old recipe with this one. And lest not forget, I am one to hang onto things pretty long. Like, I've been married to the same man for the last 25 years.
Very good and creamy potatoes. Very simple to make and the taste is wonderful. Thank you for sharing.
Wonderful mashed potatoes!!! I made a scaled back version, using about 1lb of potatoes and since I didn't need a full can of milk, used regular, but otherwise followed as written. With the butter and milk, I didn't need any of the reserved potato water. Served it with fried chicken and corn for a wonderful meal. Thanks for sharing the recipe. Made for Stars Tag Game.