Learn how to make evaporated milk mashed potatoes that are incredibly creamy, delicious, and flavorful. The easy recipe is made with just a handful of ingredients, creating fluffy, whipped potatoes. With 5 ingredients and 10 minutes prep, you can’t go wrong with this tasty side!
Easy 5-ingredient mashed potatoes recipe
I’m excited to share this recipe with you because it’s my grandma’s recipe for mashed potatoes with evaporated milk. Of course, I’m a little biased when I say, they are the best mashed potatoes!
She lived through the Great Depression and started making mashed potatoes with evaporated milk because fresh cream and milk were spare during that period.
Her tried-and-true recipe is so easy and calls only for 5 super simple ingredients. No wonder, mashed potatoes are my favorite side dish.
Can you use evaporated milk in mashed potatoes?
Can I use evaporated milk in mashed potatoes? Yes! My grandma’s recipe not much different than many other mashed potato recipes out there, but it uses evaporated milk instead of cream of milk.
Evaporated milk is a type of unsweetened condensed milk that has 60% water content removed. It’s thicker and creamier than regular milk, but a lot lighter than heavy cream and makes an excellent substitute for milk in mashed potatoes.
The higher protein content in evaporated milk gives mashed potatoes an unbelievably creamy, rich texture that is light and fluffy at the same time. So good!
Not only are mashed potatoes with evaporated milk easy to make, but the list of ingredients is short and sweet too! Refer to the recipe card below for exact measurements.
- Potatoes: I recommend Russet potatoes or Yukon gold potatoes. You need 4 pounds for this recipe. See below for more info.
- Evaporated milk makes mashed potatoes incredibly creamy and fluffy, but still light, as it contains less fat than half-and-half or heavy cream.
- Butter: Unsalted butter works best, so you can control exactly how much salt goes into your food. If using salted butter, be sure to adjust the amount of salt.
- Salt + pepper to season the potatoes.
Which potatoes are best for mashed potatoes?
The best potatoes for mashing are high in starches like Yukon golds (my preferred choice) or Russets. These potatoes give the smoothest, fullest, and most aromatic mash.
Of course, you can try other varieties of white or red-skinned potatoes, but they will require more mashing for them to become creamy.
- Potato peeler, cutting board, and a paring knife to peel and prepare the potatoes.
- Large stockpot and wooden spoon to cook the potatoes.
- Fork to test the doneness.
- Colander to drain the potatoes.
- Hand-held mixer to mash the potatoes. I always use my trusted KitchenAid hand mixer.
How to make mashed potatoes with evaporated milk
Evaporated milk mashed potatoes will quickly become one of your favorite sides! The recipe comes together in a few simple steps. Let’s go over the process:
#1: Prepare potatoes
- Peel the potatoes and cut into equal-sized cubes so they cook all at the same time. 1-in / 2.5 cm pieces are a good size.
#2: Boil potatoes
- Put the potatoes into a large pot and fill it with enough cold water to cover them entirely. Add 1 teaspoon of salt to the water and stir.
- Bring to potatoes to a boil over medium-high heat. Then reduce the heat to medium and cook until fork tender, about 15 to 20 minutes.
- Drain the potatoes into a colander and let sit for 1 minute so excess moisture can dry off.
- Place the potatoes back into the pot.
#4: Mash potatoes
- Using a hand mixer, mix the potatoes on medium speed until roughly mashed.
#5: Mix until smooth
- Add the butter, evaporated milk, pepper, and a pinch of salt. Continue mixing until smooth and fluffy and everything is fully incorporated.
- Taste and adjust the salt and pepper according to your taste. You’re evaporated milk mashed potatoes are ready!
Evaporated milk mashed potatoes are so good! You’ll want to eat them straight out of the pot. I have some tips to help make them turn out just right!
- Potato cubes: Make sure to cut the potatoes into cubes of equal size so they are done at the same time and are easy to mash. 1-inch chunks are a good size.
- Salt the cooking water: Just like you salt pasta water, you want to salt the potato water. The potatoes absorb water and salt as they cook and will taste better. Plus, you won’t need to add as much salt later on.
- Drain well: To avoid mushy potatoes, drain them well after cooking. I like to let them sit in the colander for a minute so that excess liquid can evaporate.
- Room temperature ingredients: Let the butter and evaporated milk come to room temperature before adding them to the hot potatoes. Cold ingredients would cool down the potatoes, but we want them hot and steamy.
- Use a mixer: Mashing the potatoes with a mixer will result in an extra fluffy, whipped texture and soft, smooth consistency. I like to mash the potatoes in the pot I cooked them in because it helps to keep them warm.
- Taste test: Be sure to taste-test the potatoes and adjust the seasoning with salt and pepper as necessary.
Variations & add-ins
Using evaporated milk in mashed potatoes is very simple and basic. However, you can customize your recipe with so many extra ingredients and create new flavor profiles. Here are some options:
- Herbs: Fresh herbs like chives, parsley, rosemary, or thyme elevate the flavors.
- Spices: You can also season your dish with a sprinkle of nutmeg, garlic powder, or smoked paprika.
- Sour cream: For some tang and extra creaminess, stir 1 cup sour cream into the mashed potatoes.
- Cheese: Try adding 1/2 to 1 cup freshly grated cheddar or parmesan for cheesy potatoes.
- Bacon: Crumble crispy bacon onto the mashed potatoes before serving and replace the butter with bacon drippings.
- Browned butter: For a rich, nutty flavor, swap out regular butter for browned butter. This visual guide from Barley & Sage explains how to make brown butter.
Homemade mashed potatoes are the perfect side dish for just about any meal you can think of. At my house, the answer to what side should we serve with this? is always mashed potatoes!
They go perfectly with chicken and turkey (be it cutlets or drumsticks), roast and gravy, steak, salmon, and all sorts of sauteed and roasted veggies.
And don’t ever throw away leftover mashed potatoes. Instead, turn them into croquettes, shepherd’s pie, and mashed potato cakes.
How to store evaporated milk mashed potatoes
Store leftover mash in an airtight container in the refrigerator. Consume within 3 to 4 days.
Can you freeze mashed potatoes?
Yes, you can freeze mashed potatoes. Place in a freezer-friendly container or freezer bag and freeze for up to 4 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Make the recipe ahead of time
Prepare the mashed potatoes 1 to 2 days in advance and store refrigerated. The recipe is also great for make-ahead meals because it can be frozen for a couple of months.
- 4 lb / 1.8 kg potatoes (I recommend Idaho Golds or Russets)
- 5 tbsp / 70 g / 2.5 oz unsalted butter, at room temperature
- 1 can (12 fl oz / 350 ml) evaporated milk
- 1 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
- Prepare potatoes. Peel the potatoes and cut into equal-sized cubes so they cook all at the same time. 1-in / 2.5 cm pieces are a good size.
- Boil potatoes. Put the potatoes into a large pot and fill it with enough cold water to cover them entirely. Add 1 teaspoon of salt to the water and stir. Bring to potatoes to a boil over medium-high heat. Then reduce the heat to medium and cook until fork tender, about 15 to 20 minutes.
- Drain. Drain the potatoes into a colander and let sit for 1 minute so excess moisture can dry off. Place the potatoes back into the pot.
- Mash potatoes. Using a hand mixer, mix the potatoes on medium speed until roughly mashed.
- Mix until smooth. Add the butter, evaporated milk, pepper, and a pinch of salt. Continue mixing until smooth and fluffy and everything is fully incorporated. Taste and adjust the salt and pepper according to your taste.
- Serve. Enjoy the mashed potatoes warm and optionally garnish with a knob of butter and a sprinkle of pepper.
- Store. Store leftover mash in an airtight container in the refrigerator. Consume within 3 to 4 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 348mgCarbohydrates: 51gFiber: 5gSugar: 6gProtein: 8g