Creamy Mashed Potatoes
These creamy mashed potatoes are super smooth and buttery. They super easy to make if you follow a few tips and tricks
Ingredients
- 3 1/2-4 pounds russet potatoes
- 4 Tablespoons butter plus more if desired
- 1 teaspoon sea salt plus more if desired
- 1/2 teaspoon black pepper plus more if desired
- 12 oz Evaporated milk added amount to desired creaminess
Instructions
- Peel and cut potatoes into 8ths . Place them into a pot and cover with water. Generously salt the water . **make sure to cut potatoes close to the same size for even cooking
- Boil for about 15-20 minutes or until the potatoes are fork tender. Drain and let sit in the colander for about 10 minutes
- Place a small amount of drained hot potatoes into a ricer.
- Run the hot potatoes through the ricer into the hot pot you used to boil the potatoes.
- Once all of the potatoes are ran through the rice stir in butter and salt and pepper. Start with a little salt at a time , more can be added later.
- Add a little evaporated milk at a time until you reached desired creaminess .
- Once the creaminess is how you like it taste to see of you need more salt .
- Best serve warm with a little extra butter . These can be kept warm in a covered dish in your warming drawer or on the keep warm setting on a slow cooker.
Video
Notes
If you prefer the flavor of Yukon Gold Potatoes feel free to use them. In my opinion they are almost twice the price of Russet potatoes and not worth it. If you follow my directions with the russet potatoes you will won't even miss them.
A Ricer is really needed for the best results . If you choose not to use one just be careful not to over mix the potatoes.
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