Creamy and Simple Mashed Potatoes

One summer our nephew, Edward, lived with us and worked on fences. He is an excellent home chef and has always been interested in cooking. One night that summer we took him to dinner at K-Paul's in New Orleans, Paul Prudhomme's restaurant. Edward loved the mashed potatoes so much he asked our waitress what the secret was and she said evaporated milk and a bit of the cooking water. Well, ever since then I have made my mashed potatoes with evaporated milk and the flavor cannot be beat.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  lbs yukon gold potatoes
• 5  ounces evaporated milk
• 4 -6  tablespoons unsalted butter
•  kosher salt
•  white pepper

Directions

1. Peel potatoes and cut into 4-5 pieces.
2. Place in a large pot of cold water that is heavily salted.
3. Boil until very tender, about 15-20 minutes.
4. Drain almost all the water out (save about 1/4 cup of the water in the pot) and immediately put the potatoes back in the hot pot.
5. Smash the potatoes.
6. Mix the potatoes with the 1/4 cup water and add the butter.
7. Stir/Whisk until smooth and add the evaporated milk.
8. Season with salt and pepper and serve.