Carnation Mashed Potatoes

photo by coconutcream

- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 2 lbs potatoes, peeled and cut in 1 inch cubes (6 med)
- 1 cup Carnation Evaporated Milk
- 1⁄4 cup butter or 1/4 cup margarine
- salt and pepper
directions
- Cook potatoes for 15 to 20 minutes or until tender; drain.
- Return potatoes to saucepan; add evaporated milk and butter.
- Beat with hand mixer until smooth.
- Season with salt and pepper.
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Reviews
-
Yes! Carnation Evaporated Milk makes the very best tasting mashed potatoes! I learned this from my mother-in-law in the '70s as this is what she used to make hers, and they were the best I ever ate. The evaporated milk just gives a sweetness and great flavor that you can't get from regular milk or cream.
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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.
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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!:)
RECIPE SUBMITTED BY
Fluffy
Canada