Can U Use Evaporated Milk in Mashed Potatoes

My Mom's Mashed Potatoes are low-cal, fluffy, and bursting with comforting flavour. Her cloak-and-dagger ingredients and special mixing tip will blow your taste buds away!

Everyone has a "go-to" mashed potato recipe just no one has my Mom's mashed murphy recipe. Until now that is. These are the lightest, fluffiest mashed potatoes that you will ever consume. They're similar a cloud sitting on your plate.

Some would even venture to say they're the All-time mashed potatoes always.

This isn't but a recipe… you're getting her cloak-and-dagger ingredient and her undercover tip. These bootleg mashed potatoes are perfection on their own, just if you're a fan of "add-ins," check out the recipe for these Broccoli Cheddar Mashed Potatoes!

MOM'S MASHED POTATOES
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When I say "mashed potatoes," what do you call up of? If your firsthand reply is "THANKSGIVING," and so you are like 99% of other Americans (totally unreliable information, I know, but I've never claimed to exist a mathematician). Thanksgiving is 1 of my absolute favorite days of the year – gathering with family, eating succulent food, and sharing the things we're thankful for.

Just, mashed potatoes aren'tonly for Thanksgiving. If I had it my way, I would consume mashed potatoes with dinner every night! I blame my mom for creating the mashed potato addict that I am… thanks to her (not so secret anymore) mashed potatoes recipe. I consider myself VERY lucky that I got to grow upwardly eating these!

My mom likes to remind me that the pull a fast one on to a batch of perfect mashed potatoes is to wait to add together anything in until you have beaten the potatoes polish. Near people remember that if you add the other wet ingredients information technology helps to whip them, but they're wrong. Trust me. I usually put the cooked potatoes into my stand up mixer with the whisk attachment on and allow it go to boondocks, just you could utilise a manus mixer also.

Ingredients for Mom's Mashed Potatoes

• Russet potatoes, Yukon gold potatoes, or red potatoes
• Evaporated milk  – makes for creamier and fluffier potatoes than regular milk!
• Butter
• Salt
• Pepper
• Ground nutmeg – AHA! The *hugger-mugger* ingredient!

My mom's secret ingredient is a unproblematic one you'll notice in your spice cabinet – nutmeg. That's correct it's not just for the pumpkin pie!

But a flake is all you lot need to brand all your friends and family unit fall in love with your mashed potatoes. Before you know it, they'll start to beg you for your recipe. Don't exist surprised if you observe that you've been assigned to make the mashed potatoes every Thanksgiving!

How to Make Mashed Potatoes

1. Start past scrubbing and peeling your potatoes. Then chop them into pieces about i/2 inch in size. The smaller they are, the faster they'll cook!
2. Next, identify a large pot of water over medium-high heat and bring to a eddy. Add the cut potatoes and melt until they are fork-tender. Be careful to non let the pot eddy over… I've made a mess of my stove one too many times.
3. Next, drain the water and pour the cooked potatoes into the bowl of your stand mixer (or a large basin if you're using a hand mixer).
4. Beat the potatoes (by themselves!!!) in your stand mixer with the whisk zipper or hand mixer until completely polish.
5. Side by side, add the butter, table salt, pepper, and nutmeg and continue mixing.
6. Slowly add evaporated milk until desired consistency – I unremarkably end upwardly using an unabridged can. I love extra creamy mashed potatoes, simply depending on the humidity where you alive, you might use less!

During the holidays (when I'chiliad cooking a million different things) I'll usually let my potatoes boil. And so when they are fork-tender, I turn the burner off, but I keep them at that place and permit them stay in the hot water. I don't drain them until just earlier dinner when I am going to mix them. This helps to continue them hot and allows me to take freshly mashed potatoes to put on the table!

Tin can you freeze mashed potatoes?

While my family unit almostalways polishes off a batch of homemade mashed potatoes, you may find yourself with leftovers that you don't know what to practise with! Or, perhaps yous just want to take some delicious mashed potatoes on hand whenever a craving strikes! Either way, I'm hither to assure yous that YES, you lot tin can in-fact freeze mashed potatoes!

My mom's mashed potato recipe actually freezes quite well because of the fatty content. Evaporated milk and butter help to continue the potatoes fluffy consistency even when defrosted and reheated.

I've establish that the best way to freeze mashed potatoes is to let them to cool completely, then use an ice cream scoop to portion out servings. Place each scoop on a parchment paper-lined baking sheet and wink freeze them overnight. One time frozen, remove the scoops from the freezer and place them into a freezer bag.

If you'd rather have a large batch to serve family-style, simply cool your mashed potatoes completely. And then spoon them straight into a freezer handbag and flatten them out. Brand certain to get as much air out of the bag equally possible before putting it into the freezer.

When you're gear up for round ii of the best mashed potatoes, simply remove from the freezer and slowly reheat on the stove. Yous may need to add together in some boosted butter or milk to liven them up once again, but believe me, the flavor and fluffiness will withal be in that location!

Looking for another drool-worthy sides? Try out some other Real Housemoms favorites!

• Fully Loaded Twice Baked Potatoes
• Cheesy Potato Goulash
• Simple Broccoli Goulash
• Instant Pot Mashed Potatoes
• Broiled Sugariness Murphy
• more SIDE DISH recipes…

Tools used to brand my Mom'south Mashed Potatoes recipe

Stand Mixer: definitely non an essential for this recipe, simply boy does it make it easier!!

Hand Mixer: if yous don't have a stand mixer, you'll definitely want a manus mixer to brand your potatoes extra creamy.

*This post originally posted on 11/21/2012.

Mom'south Mashed Potatoes Recipe

My Mom'due south Mashed Potatoes are light, fluffy, and bursting with comforting flavor. Her secret ingredients and special mixing tip volition blow your taste buds abroad!

Prep Time: 5 minutes

Melt Fourth dimension: xx minutes

Total Time: 25 minutes

Course: Side Dish

Cuisine: American

Keyword: mashed potatoes recipe

Servings: 10

Calories: 309 kcal

• 5 pounds russet potatoes peeled and chopped
• 1/two cup butter (some other stick never hurt anyone!)
• three teaspoons salt
• one teaspoon pepper
• 2 teaspoons ground nutmeg
• 12 ounces evaporated milk

• Boil potatoes in a large pot of water over medium-loftier heat until fork-tender.

• Drain potatoes and transfer to a stand mixer with the whisk zipper. (Or utilise a large basin with a paw mixer.) Vanquish potatoes until completely smooth.

• Add butter, common salt, pepper, and nutmeg to potatoes and mix until butter is melted and combined.

• Slowly add together evaporated milk until desired consistency is reached. (It'due south pretty dry out here, so I utilize virtually a whole tin.)

• Transfer the potatoes to a serving bowl and serve warm. I like to top the potatoes with some more than butter and parsley for the holidays.

Calories: 309 kcal | Carbohydrates: 45 g | Poly peptide: 7 grand | Fat: 12 grand | Saturated Fat: 8 g | Cholesterol: 34 mg | Sodium: 826 mg | Potassium: 1049 mg | Fiber: 3 m | Carbohydrate: 5 chiliad | Vitamin A: 365 IU | Vitamin C: 14 mg | Calcium: 121 mg | Iron: 2 mg

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