Perfect Parker Potatoes

So, I LOVE mashed potatoes, so with the help of my mother and grandmother, I have perfected my mashed potato recipe, and I am graciously bestowing it upon all of you :).

What you'll need:

potatoes (I use russet or baking potatoes)

butter (REAL butter, no margarine or spreadable butter or anything like that)

evaporated milk *the KEY

salt and pepper to taste

shredded cheese (optional, for cheesy mashed potatoes)

How to do it:

First, open the butter and let it sit so it can soften.  I usually just put it in the bottom of the bowl I will be mixing with.

Second, peel and wash the potatoes.  I always use enough potatoes for each person to have their own, plus one extra.  Actually, most of the time, I use a lot extra so I can save some and eat leftovers later :).

Next, slice and dice the potatoes, I usually slice then cube them.  The smaller you cut the pieces, the faster they will soften.  However, it is possible to soften potatoes TOO much, then you end up with soupy potatoes, which is actually pretty gross.

I'd like to take a minute to RAVE about my knives.  They are the sharpest and sleekest knives I have EVER used or owned.  And you know where they're from?  IKEA!!  And they only cost $12 for ALL 3!!!!  AMAZING!

After that, put them in a pot, cover with water, and boil.  Be careful that the water doesn't boil over, or you'll end up with a smoky steam room for a kitchen.  

So, I'm always asked, how do you know when they are done?  They are done when you can easily stick a fork through the potato.  

So, after they are soft, you drain the potatoes and put them into the mixing bowl with the butter and start to mix.  Get them pretty good and mashed.

Then comes the KEY to the perfect creamy potatoes... EVAPORATED MILK.  I use pet milk, but any form of evaporated milk will do fine.  Slowly add the milk a little at a time while mixing.  Keep adding little by little until the potatoes are the consistency you like, not too lumpy, not too sticky, not to soupy, but JUST RIGHT :).

Once you have the right consistency, add salt and pepper to taste and mix.  If you'd like to add cheddar cheese, stir in the cheese (because mixing it in just creates a big mess).

Then, transfer to a pretty bowl (or not, and just eat it out of the mixing bowl, like I usually do) and TA DA!  The perfect creamy mashed potatoes :)

Let me know if you have any questions or suggestions!  Enjoy!

Thanks and Gig 'Em!

Catie