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!
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!
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!
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: