Everywhere I go and eat I always have to try the mashed potatoes. None can hold up to this recipe either in taste or ease in preparation. My mom made them this way, I make them this way and so does my daughter. They are just perfect! (The key ingredient is the evaporated milk!)
Fill a boiler (pot) 2/3 of the way full with water. Salt the water generously and set on high heat to boil.
Wash and scrub your potatoes until really clean. You can peel them completely or leave some of the peel for a old fashioned touch. Cut the potatoes into halves lengthwise and then into thirds to make large cubes. Large cubes work better in this recipe because you want to potatoes to cook, but not overcook.
Watch the potatoes carefully. Boil the potatoes until just tender to pierce with a fork, but not tender enough break apart. Turn off the burner, remove them from the heat and drain in the sink with a colander. Once drained, immediately place the potatoes in a large bowl to finish the preparation.
Add the stick of butter to the potatoes to melt. Break up the large potato cubes with a masher. Pour in half of the milk and blend the potatoes and milk with a hand held mixer. Add the remaining milk and mix until the potatoes are creamy, but not soupy.
Season the potatoes with salt and pepper to your taste. You can even add garlic powder, cheddar cheese or other ingredients to your taste, but the basic recipe is wonderful on it's own. They should be rich enough that heavy creams are not necessary.