Go Back

Homestyle Mashed Potatoes

Servings: 6 servings
Author: Jennifer Locklin


  • 9 medium Russet potatoes about 3 pounds, peeled and cubed
  • 1/2 teaspoon salt
  • 1 12 oz can whole Vitamin D Evaporated Milk
  • 1 stick butter melted
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste


  • 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.