This easy russet mashed potatoes recipe includes tips for making a delicious and foolproof side dish with russet potatoes and evaporated milk.
Russet Mashed Potatoes Recipe
I have several recipes for mashed potatoes. This recipe comes from my mother-in-law who makes the best ever! They are requested so often that she can never let an occasion go by without making them! I’ll share some of her secrets for making her delicious mashed potatoes!
Russet Potatoes
Usually, people who make a lot of mashed potatoes have a favorite potato they like to use. This recipe is no different! My mother-in-law only uses very fresh russet potatoes and they always turn out perfectly. In a pinch, she will reluctantly use white potatoes, but her favorite is always the russet potato. They are usually very large, which means you don’t have to peel as many to make mashed potatoes! But the main reason she uses them is that they have a dry and fluffy taste when cooked.
Russet Mashed Potatoes Made with a Mixer
Contrary to what many food magazines say about mixers and mashed potatoes, my mother-in-law always uses one to make her mashed potatoes. Always. However, she never beats out all the potato lumps because she doesn’t want them to taste like instant potatoes. Restrained beating keeps the potatoes from being overworked. Her mashed potatoes are light, fluffy, and never gluey!
Add Butter
For this recipe, don’t skimp on the butter! You can also use salted butter in this recipe since you need to add extra salt to get a good taste. I have tried to make this recipe with a lot less butter. The result was mashed potatoes that were good but not delicious like the recipe my mother-in-law makes! If you are making these mashed potatoes for guests, use the full-fat version with all the butter!
Evaporated Milk
Not many recipes call for evaporated milk in mashed potatoes, but it works because it makes the potatoes rich and creamy. Evaporated milk has 60 percent less water than regular milk, so it is concentrated milk. It is also known as unsweetened condensed milk, but do not confuse it with sweetened condensed milk. Evaporated milk does not have added sugar. Simply put, it is regular milk that has been boiled until it loses about half of its water content.
Heat the Milk and Butter for Russet Mashed Potatoes
Heat the milk and butter together in a microwave-safe measuring cup or bowl until hot but not boiling. Pour it over the hot cooked potatoes. You can substitute regular whole milk for evaporated milk, but there will be a difference in taste.
Secrets of Great Mashed Potatoes
- Always use fresh potatoes. If they have eyes growing on them or are soft, they are too old and might make “gluey” mashed potatoes.
- Fill the pan with cold water when you boil the potatoes. Hot water can cook the outer edges of the potatoes too fast. By the time the centers are heated and cooked, the potato edges can be overcooked.
- Don’t overcook the potatoes. Check them with a fork. If they are tender enough to stick a fork through, then they are cooked. It is easy to overcook them until they shatter when forked. Take them off the stove before this point.
- Don’t leave the potatoes in the cooking water after they finish cooking. Drain them as soon as they finish cooking, or they will overcook and absorb too much water.
- Melt the butter and heat the milk before adding them to the hot potatoes. Cold milk and butter can cool your potatoes before you can serve them.
- Use enough salt. Mashed potatoes need more salt than you might think to be properly seasoned.
- Sprinkle in some instant potatoes if you accidentally add too much liquid. Instant potatoes will absorb the excess liquid.
- Reheat mashed potatoes on the stovetop or in the microwave by stirring in some milk. Add enough milk so that the potatoes become loose and can be stirred easily. If using the stovetop to heat them, don’t use high heat, or they might scorch.
Other Potato Recipes
Here are links to some other potato recipes you might like:
- Smashed Potatoes with Dill Sauce
- Load Mashed Potatoes
- Cheddar Potato Soup with Wine
- Twice-Baked Potato Cups
- Creamy Potato Soup
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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- 3 pounds russet potatoes (use very fresh potatoes)
- 7 tablespoons unsalted butter
- 1/4 teaspoon black pepper
- 3/4 - 1 1/2 cups evaporated whole milk
- 2 teaspoons salt
Ingredients
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- Wash and peel potatoes. Cut into slices or small cubes and add to a large pot. Fill the pot with enough cold water to cover the potatoes. Add 1 teaspoon of salt. Cover with a lid and bring to a boil. Then remove the lid, reduce heat, and simmer for 15-20 minutes, or until the potatoes are tender. Do not start timing the potatoes until they come to a boil.
- While the potatoes cook, heat 6 tablespoons of butter and 3/4 cup of canned milk until warm and the butter is melted. Set aside.
- Drain and place potatoes in a mixing bowl.
- Add the pepper, the other teaspoon of salt, and the heated milk/butter mixture to the potatoes. Beat with a mixer until creamy, leaving some potato lumps. Heat and add more milk if necessary. The potatoes should be creamy and not dry. Do not overbeat.
- Add more salt if needed. Place potatoes in a serving bowl and then add the last tablespoon of butter to the top of the potatoes and let melt. Refrigerate leftovers.
Stovetop Reheating
To reheat leftover mashed potatoes, place them into a pan. Add 3 or 4 tablespoons of milk (canned or whole milk). Stir. Heat the potatoes until hot. Add additional milk if necessary, so the potatoes are creamy and not stiff.
Microwave Reheating
You can also reheat mashed potatoes in the microwave. Place the leftover potatoes in a microwave-safe bowl. Add 3-4 tablespoons of milk. Stir until creamy, adding more milk if necessary. Heat in 30-second intervals, stirring between intervals, until hot.
Make Your Own Evaporated Milk
If you don't have evaporated milk on hand, you can make your own by adding 3 cups of whole milk to a thick-bottomed saucepan. Bring the milk to a simmer and cook it until it reduces to 1 1/2 cups.