Creamy Evaporated Milk Mashed Potatoes by Savoryspoonnc

Ingredients

• 900g (2 lb) red potatoes, peeled and quartered
• 175ml (3/4 cup) evaporated milk
• 115g (1/2 cup) unsalted butter
• 1 tbsp salt (for boiling water)
• 1/2 tsp salt (to taste, for finishing)

Instructions

1. Peel the potatoes and cut them into uniform quarters.
2. Place potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt.
3. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.
4. While potatoes boil, combine the evaporated milk and butter in a small saucepan over low heat until the butter is melted and the mixture is warm.
5. Drain the potatoes thoroughly and return them to the hot pot, letting them sit for 1-2 minutes to allow excess steam to evaporate.
6. Pour the warm milk and butter mixture over the potatoes.
7. Mash or stir the potatoes gently until they reach your desired level of smoothness, being careful not to overwork them to avoid a gummy texture.