It’s that time of year again. Everyone’s mouths start to salivate as that special Thursday approaches that we gorge, and sleep, and watch football. No I’m not talking about your uncle Bernies’s Birthday party, I’m talking about Thanksgiving. We make more of a fuss about this meal than any other meal all year long. Thanksgiving is to feast. And when you think of this feast , one of the shining stars is the mashed potatoes…or at least it should be. What if I told you I held the key to the World’s Best Mashed Potatoes? Well, it just so happens, I do. It’s not the type of potato, it’s not the butter, and it’s not the gravy…although that certainly helps 🙂 It’s the type of milk. Say goodbye to regular old cow’s milk, and say hello to EVAPORATED MILK. That’s right, the stuff out of the can. It gives a creamy, rich flavor that you just can’t achieve with regular milk, even if you buy the good stuff (Vitamin D). I know there are all kinds of dressed up, fattened up, versions of mashed potatoes this time of year, but if you want the real deal, good, old fashioned potatoes, try this! I promise you’ll get rave reviews!
World’s Best Mashed Potatoes
16 lbs Russet Potatoes
1/2 c. butter (salted)
4-5 cans Evaporated Milk
Salt and Pepper to taste
- Peel and chop potatoes (about 1 inch cubes).
- Bring a pot of salted water to a boil. Place potatoes in the boiling water and cook until tender, yet still firm (about 15 min.), then drain.
- Cut butter in smaller chunks to allow it to melt and distribute among the cooked potatoes. Add it to the pot, and using a potato masher, start to mash the potatoes and slowly add evaporated milk into the potatoes until smooth and creamy or until your desired texture. Season liberally with salt and pepper if you prefer.
Yum! If you are assigned to bring potatoes this year, and want to wow the crowd, try this simple substitute to a classic dish. I know your family will love it the way mine does! Let me know how your Thanksgiving goes, and what were your favorite dishes this year!