CREAMY MASHED POTATOES
It’s not a holiday at our house without mashed potatoes on the table. My family likes mashed potatoes to be lumpy! I seldom have any of these left over after a meal but they make great potato pancakes, also. I usually make these for the whole family at Christmas and Thanksgiving and have used as much as 10 lbs. of potatoes at a time and go home empty handed.
Mashed Potatoes Ingredients Needed:
Potatoes
Butter
Salt and pepper
Evaporated milk
Everyone heads for the mashed potatoes because they are afraid we are going to run out! My girls could probably eat five pounds of these themselves. I will think I have made enough during the process and I never do. I am not sure I could make enough of these to feed my family at one meal. It’s amazing how 4 simple ingredients can make such a wonderful dish! At Thanksgiving, we always serve them with our Barley Casserole. They compliment each other perfectly!
I do think the evaporated milk makes a big difference in these potatoes. I use the 12 ounce can of evaporated milk and add until you get the consistency you want your potatoes to be. You can also make these a day in advance and reheat them in the microwave, just heat them up in a microwave safe bowl. You can also put them in a slow cooker (in advance) and turn them on low, once warm turn them to the warm setting. If they become dry at all, you can just add more butter. You can reheat them in a baking dish on 350 in the oven until they are warm. The fastest way is to do them in the microwave, stirring every couple of minutes
In the summer time, serve these with my Maple Baked Beans with Sausage. They go together great for a cookout!
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Creamy Mashed Potatoes
Ingredients
- 8 medium to large potatoes
- 1 stick butter or margarine
- Salt and pepper to taste
- 1 can evaporated milk
Instructions
- Cover peeled potatoes with water and boil until tender.
- Drain. Add butter, salt and pepper, and enough evaporated milk until consistency you like. I always hand mash my potatoes.
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I tried this recipe for Thanksgiving and you’re right, the evaporated milk is a game changer! Everyone loved them! They’re going on the Christmas menu too!
So glad this recipe was a hit!
You said they reheat easily? Can you please explain how?
We reheat them in the microwave, just heat them up in a microwave safe bowl. You can also put them in a slow cooker (in advance) and turn them on low, once warm turn them to the warm setting. If they become dry at all, you can just add more butter. You can reheat them in a baking dish on 350 in the oven until they are warm. The fastest way is to do them in the microwave, stirring every couple of minutes.
What size can of evaporated milk for the mashed potato recipe? Just want to be sure. Thanks.
I get the regular size, I think it’s around 12 ounces. Depends on what consistency you want your potatoes to be. Just add the milk until you get the desired consistency.
I’ve never tried evaporated milk, but I will. I use half &half or whipping cream . Lots of real butter too.
Add mayonnaise! CRACK potatoes!
You and I think and cook a lot alike. This is exactly how I make my smashed taters too. And no matter how much I make, there’s never leftovers to make anything else. But if there were, I know exactly what it would be… reheated smashed tators.
One Christmas my aunt was dieting, and told me that I should leave out the evap milk and the butter and substitute chicken broth. I told her that when we eat together as a larger family only once or twice a year, we can indulge a bit. Came home empty handed again, so I guess I did all right.
I love your blog! Keep em coming!
My boys LOVE mashed potatoes so I am always looking for new recipes! I like how this is so simple, I bet it’s delicious!
Happy Mother’s Day, Judy.
I always thought that life got a lot easier when lumpy mashed potatoes and wrinkled clothes became “in.”
By the way, were you the one who read “Escape” by Carolyn Jessop? I can’t find where I read about it. (Not exactly a cooking blog comment, I know).