Mashed Potatoes Using 5 Pounds of Potatoes
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!
Print
Pin
Servings: 16 servings
Calories: 145kcal
Ingredients
- 5 pounds russet potatoes
- 1/2 cup butter
- 14 oz can evaporated milk
- salt, to taste
- black pepper, to taste
Directions
- 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.
Notes
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.
Diabetic Substitutions:
- Replace evaporated milk with evaporated skim milk
- Reduce salt
Equipment
Nutrition Facts
Serving: 105 grams | Calories: 145 kcal | Carbohydrates: 31 g | Protein: 4 g | Cholesterol: 1 mg | Sodium: 46 mg | Fiber: 3 g | Sugar: 2 g
Share Your Experience! Your comments are incredibly valuable because they guide me as I develop recipes for you. Please share your thoughts with me in the comments section below!