Mashed Potatoes are made to be smooth and creamy. No lumpy potatoes for me, thank you. We’re making them buttery and full of flavor thanks to a special ingredient. This Mashed Potato recipe is a real crowd-pleaser!
Y’all, my family loves loves loves these mashed potatoes. I think they would eat them every day if they had the option.
We eat them with Fried Chicken, Mushroom Meatballs, Chicken & Gravy, or Meatloaf, just to name a few options. There’s no end to dishes that could be paired with this recipe.
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Large Batch Mashed Potatoes
When I make Mashed Potatoes, I usually make them with 5 pounds of potatoes so that we can eat them for several meals.
That’s why I’m calling this recipe Large Batch Mashed Potatoes.
They would also be great for a holiday dinner or a potluck.
Instant Pot Mashed Potatoes
If you have an Instant Pot, you can boil your potatoes for your Mashed Potatoes in the Instant Pot.
All things considered, I don’t think you save time by using the Instant Pot to boil the potatoes but you will save yourself from having to babysit the pot on the stove.
One of my biggest pet peeves about making Mashed Potatoes is having to clean the stove top after the pot boils over … and over … and over.
To me, this is worse than having to peel a bunch of potatoes.
If you’re boiling your potatoes in the Instant Pot, make sure you have the pressure valve set to Sealing and use high pressure for about 30 minutes.
This should get you perfectly tender potatoes.
Speaking of tender potatoes, did you know that this is the secret to lump-free potatoes?
If your potatoes are not tender, it’ll be nearly impossible to get smooth and creamy mashed potatoes.
Mixer Potatoes Are Not Like Glue
Whoever said that if you use a hand mixer on your Mashed Potatoes they will end up like glue has not made these Mashed Potatoes.
They end up so smooth and creamy and nothing like glue.
If you’re a potato masher gal – or guy – I recommend that you give this recipe a try. I think you’ll be pleasantly surprised at how yummy these are.
Evaporated Milk Adds All the Flavor
The real secret to these smooth and creamy Mashed Potatoes is the evaporated milk.
Using evaporated milk adds tons of flavor. And your Mashed Potatoes will stay hot since you’re not adding cold milk to them.
That’s a total win in my book.
You may not need a full can of evaporated milk. When I make 5 pounds of potatoes, I use darn near a full can if not the full can.
Just use your best judgement. And taste your mashed potatoes as you’re mixing them up so that you’ll know if they need more or less of the milk, butter, or salt.
Don’t Forget The Butter
I know you’d never forget the butter, but seriously, don’t forget the butter!
I prefer to use real butter in my Mashed Potatoes but you can use margarine if that’s all you have.
When you add the salt and pepper, it’s best to add a little then taste your Mashed Potatoes then add a little more if needed.
The kids at my house don’t like a lot of pepper, but I still sneak a little in there.
I really hope you love these Mashed Potatoes as much as we do. If you try them, let me know in the comments!
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Mashed Potatoes are made to be smooth and creamy. No lumpy potatoes for me, thank you. We're making them buttery and full of flavor thanks to a special ingredient. This recipe is a real crowd-pleaser!
- 5 pounds russet potatoes
- 1/2 cup (1 stick) butter
- 1 can (14 oz) evaporated milk
- salt & pepper, to taste
- Peel potatoes and cut into 1-inch pieces.
- If boiling potatoes in Instant Pot, place potatoes into inner pot and cover with water. Set pressure valve to Sealing. Cook on High Pressure for 30 minutes then let pressure release naturally. Potatoes should be fork-tender.
- If boiling potatoes on stovetop, place potatoes in large stock pot and cover with water. Cover and bring to a boil. Boil for 45 minutes or until potatoes are fork-tender.
- Drain potatoes and move to a mixer-safe bowl or pot (if potatoes cooked in a stainless steel pot, you can use the same pot for mixing.) Add butter then cover for a few minutes until butter softens and starts to melt.
- Using hand-mixer, mix on slow speed 2 minutes until potatoes are broken up. Add salt and pepper, to taste. Slowly add evaporated milk. Turn mixer to high speed and continue mixing until potatoes are smooth and creamy.
You may not need the entire can of evaporated milk. When making 5 pounds of potatoes, I usually use nearly all or all of the milk.
- Replace evaporated milk with evaporated skim milk
- Reduce salt
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Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 145Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 46mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 4g
Nutrition Information Provided For Educational and Informational Purposes Only.
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