I never knew mashed taters any other way! Turns out, the rest of the world doesn’t quite make them like mom, so I’m here to let you in on this life-changing mashed potato ingredient.
Evaporated Milk Is The G.O.A.T
You heard that right! And btw, who even knows what the heck evaporated milk is?? All you need to know is there is literally no other way to make mashed potatoes than with evaporated milk as the secret ingredient. Prepare yourself for the creamiest mashed potatoes that you’ve ever had. I will also add that the type of potatoes you use is also an important part of making the very best. This recipe is so easy, and tasty, too!
We Found the Secret Ingredient to the Best Mashed Potatoes
- 8 Yukon Gold potatoes
- 1 stick butter
- 6 oz Carnation evaporated milk (room temperature)
- 1/2 teaspoon Lawry’s Seasoned Salt
- pepper to taste
- Vegetable peeler
- Chef’s knife
- Cutting board
- Large pot
Fill a large pot about 3/4 full of water and turn on high heat.
Wash and the peel potatoes.
Cut peeled potatoes into evenly sized cubes.
Once the water is simmering, add the potatoes. Boil for 15-20 minutes until fork-tender.
Drain potatoes and put back into pot. Immediately add salt and 3/4 stick butter so it starts to melt.
Beat while slowly adding half the can of evaporated milk.
Pepper to taste and beat until creamy. Add more butter and/or evaporated milk until you reach desired creaminess.
Don’t wait until the water is boiling to add the potatoes. Turn on the water while you are peeling the potatoes and add them to the pot as you cut them.