Real Homemade Mashed Potatoes

Total Time
Prep 15 mins
Cook 25 mins

This is the way our family likes our mashed potatoes. The evaporated milk makes this dish special. Simple, creamy and good!

Ingredients Nutrition


  1. Peel potatoes and cut into quarters.
  2. Place potatoes into stockpot. Add enough salted water to cover the potatoes by about 1-inch.
  3. Cover pot and bring to a boil. Reduce heat and simmer until potatoes are fork tender but not mushy, about 20 to 25 minutes.
  4. Drain potatoes in colander. Place potatoes back into stockpot.
  5. Meanwhile, heat evaporated milk in microwave (use a pyrex measuring cup) until warm, about 45 seconds.
  6. Add butter to potatoes and mash with a potato masher. Add warmed milk to potatoes along with pepper to taste.
  7. Mix and mash well, but don't overdo it.
  8. ENJOY!
Most Helpful

I've used evaporated milk in my mashers, too. Besides giving good creamy texture I like the flavor it gives. I usually don't measure but this time I followed your recipe and the amounts were perfect. Served this under some "Stuffed Pepper Soup." Thanks BecR! Roxygirl

Roxygirl in Colorado October 11, 2007

This recipe was made on 8/6/09 to go along with fried chicken and some fresh corn off the cob.Since it was just my SO and I, the recipe was adjusted accordingly. I admit evaporated milk was never used before to make mashed potatoes,but after this I think it's the way to go.This is pure " comfort food " at it's finest.I will use this method again. Thank you so much for posting and, " Keep Smiling :) "

Chef shapeweaver � August 07, 2009

Made these today as a prep for Thanksgiving. Perfect. Evaporated milk, who knew. Thanks.

Oh Fudge November 22, 2015

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