Makes 6 servings • Large saucepan • Electric mixer
Salt
4 large russet potatoes, peeled and cut into chunks
1/2 stick (4 tablespoons) butter, softened
Black pepper
1/2 to 3/4 cup evaporated milk (I use Pet)
1. Fill the saucepan with salted water and bring to a boil. Place potato chunks in the boiling water and cook until tender.
2. Drain the potatoes in a colander and transfer to a large mixing bowl. Add the butter and season with salt and pepper. Beat with the mixer on medium-high speed and slowly add the milk. Mix until creamy smooth.
A Note from Miss Kay
Jase always lets me know if there are any lumps in my potatoes so, believe me, I work to keeps those lumps out. I guess my boys are spoiled by my cooking, but I do love to cook for them and anyone else.