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Ingredients
- 9 medium Russet potatoes about 3 pounds, peeled and cubed
- ½ teaspoon salt
- 1 12 oz can whole Vitamin D Evaporated Milk
- 1 stick butter melted
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Peel and cube fresh firm potatoes, rinse well with cold water.
- Place potatoes in a large saucepan. Cover with enough cold water to cover by an inch.
- Cook over medium-high heat for 15 to 20 minutes or until fork-tender (easily break apart when pricked with a fork).
- Drain well, then return to the pot.
- Place back onto burner that has been turned off. Allow any remaining moisture cook off of the potatoes, but do not brown or burn.
- Meanwhile, melt the butter and pour the evaporated milk into a microwave safe bowl and warm in the microwave until just warm.
- Using a hand-held mixer, beat potatoes, adding butter/milk mixture slowly until smooth and creamy.
- Adjust seasoning with salt and pepper to taste. Serve warm.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.