Make this Simple Whipped Potatoes Recipe with Powerhouse Ingredient (Evaporated Milk). You’ll never use regular milk in your potatoes again!
This simple whipped potatoes recipe with the not-so-secret powerhouse ingredient, evaporated milk, fit the simplicity bill, no doubt. After making these simple potatoes, they will be popping up in your weekly dinner plans all of the time. Plus, leftover potatoes during the week can cover you sides on additional days. Or make some awesome fried potato patties or some yummy loaded mashed potatoes to carry you through the week!
See full recipe card at the bottom of the page with detailed ingredients list and full instructions to make this Simple Whipped Potatoes Recipe with Evaporated Milk. Print to save in your cookbook binder or bookmark this page! These potatoes will be a family favorite on repeat in your home!
Equipment Needed
Y’all…I don’t own a potato masher. There, I said it…Or a potato ricer. So, am I disqualified from writing recipes? I think not! I truly think we do our best home cooking with minimal gadgets, simple ingredients, and easy instructions.
That being said, YOU WILL NEED A HAND MIXER to make these whipped potatoes. At my house, a hand mixer is not a gadget, it is an essential work horse in my kitchen. And maybe something I should upgrade.
I have had the same cheap Hamilton Beach hand mixer for at least 15 years now. It’s still going strong. If you don’t have an electric hand mixer, get one now and thank me later.
Ingredients for Whipped potatoes with Evaporated Milk
Obviously, I have clued you into the two most important ingredients of this recipe. Potatoes and Evaporated milk. The evaporated milk goes so far in providing richness for these mashed potatoes, not much else is needed. See below:
- Potatoes
- Evaporated Milk/Canned Milk
- Butter
- Salt
- Garlic Powder
Add in some pepper if you like, but that’s really it.
When making this recipe on this particular go ’round, I had half a bag of Yukon Gold potatoes on the edge of still being edible, and 3 medium to large sized russets. There again, use what you have.
Instructions for Whipped potatoes with Evaporated Milk
First things first, have a potato peeling party with your favorite little helper. Mine is a chef in training and never lets me cook by myself, something I know I will miss as she gets older! Rinse your potatoes after peeling.
Cut your potatoes into chunks then add to your stock pot. Fill with water covering the potatoes, then put on the stove top to boil.
Boiling time will vary depending on the type of potatoes. It usually takes about 20 minutes from me putting the cold stock pot on the stove until I think they are ready. You want them at least fork tender, but I like them to be where the edges start to round off. Drain your water, then you are ready to add your remaining ingredients.
Add in your butter first. Use the heat from the potatoes to melt the butter. I then start to mix them with my hand mixer. After the butter is somewhat distributed, I add in the canned evaporated milk, salt and garlic powder. Then I whip with the mixer on medium to medium-high until I get the desired consistency I want which is still thick, but fluffy. Not chunky.
I mixed these right in the stock pot and usually serve them right out of the stock pot as well, but for you sweethearts, I scooped them into a serving bowl. Pair with your favorite home cooked main dish and enjoy these rich, creamy whipped potatoes.
Main Dish Ideas for These Whipped Potatoes
If you loved these simple whipped potatoes, be sure to check out my Hamburger Steak recipe from the photo above. This is my husband’s favorite meal that I cook, and possibly how we were blessed with our little chef in training. He loves this meal and loves me even more for cooking it!
You don’t have to reinvent the wheel to cook good food for your family. Simple main dishes like roasted chicken quarters, simple meatloaf, and hamburger steak are great weekly meals and opportunities to cook with your family, fill their bellies and show them how much you love them!
If you are struggling to put food on the table due to time, energy, or confusion on healthy vs not, check out my kitchen philosophy and see where I have landed. And always remember, feeding your family is gift that you GET to do. Serving the ones you love the most, while sometimes tiring, is always a blessing! It’s all about perspective, so don’t over-complicate it!
Simple Whipped Potatoes Recipe with Powerhouse Ingredient (Evaporated Milk)
Equipment
Ingredients
- 2½ lbs Potatoes (any kind)
- 6 Tbsp Butter
- 1 5 oz can Evaporated Milk (or half 12 oz can)
- 1 tsp Salt
- 1 tsp Garlic Powder
Instructions
- Peel and wash potatoes. If using gold or red potatoes, leave skins on if desired.
- Cut potatoes into 1/2 to 3/4 inch chunks.
- Put cut potatoes into a stock pot and fill with water until potatoes are covered by 1/2 to 1 inch of water.
- Boil potatoes on stove for about 20 minutes, or until they are fork tender and edges of potatoes start to round.
- Remove from stove and drain water from stock pot leaving potatoes. Transfer potatoes into a mixing bowl or leave in stock pot.
- Push butter down into potatoes to melt and let sit for 2-3 minutes.
- Use hand mixer on low to medium to do a rough beat on the potatoes to incorporate the butter.
- Add in evaporated milk, salt and garlic powder. Do not prepare the canned milk per instructions on can. Just pour whole can into potatoes.
- Use hand mixer on medium to medium high to thoroughly mix and whip potatoes to desired smoothness.
- Taste test and adjust to your liking.
- Serve and Enjoy!
The BEST mashed potatoes ever! Evaporated milk is the only way to go. Pair it with the southern meatloaf on this site and it’s the perfect meal.
I know…so simple!