Reviewed: May 3, 2006

Good, simple, gravy-ready potatoes. I will always use this recipe for plain mashed potatoes going forward.

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JenniferJP


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Reviewed: Dec. 26, 2005

These sure came out creamy! I used small red potatoes, and left the skins on. Next time, I will probably add a little less evaporated milk because I like them a little more lumpy. This is an excellent starter recipe, but be warned - this makes them REALLY creamy ;)

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KATZ170

	Cooking Level: Beginning Home Town: Villa Park, Illinois, USA Living In: North Highlands, California, USA
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Reviewed: Nov. 30, 2005

This is a really good basic/starter recipe. You can add so much and it will still taste great. I've tried with Chicken Broth as a substitute for the Evaporated milk and although it is still good, it's not as creamy. DH loves Parsley and extra butter in it. It's so simple to make, definitely worth a try.

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Kristy

	Cooking Level: Intermediate Living In: Hilo, Hawaii, USA
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Reviewed: Nov. 14, 2005

This is how my mom (who is from the south) has always made her mashed potatoes. People rave about them!!

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KNK458

	Cooking Level: Intermediate
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Reviewed: Oct. 7, 2005

These were just ok. They didn't taste like anything special and got a wierd shiny sheen on top. I probably won't make them again- but it was a good use of leftover evaporated milk. As long as your gravy/sauce is tasty enough, they're ok. I served these with Jagerschnitzel from this site.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Sep. 19, 2005

Great, easy recipe for mashed potatoes. Very yummy, husband and kids LOVED them! I did use a little less evaporated milk because we like them a bit lumpy. :) Excellent if you're a "beginner" to cooking from scratch! (I am)

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Andrea


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Reviewed: Aug. 1, 2005

This are pretty good for a basic mashed potato recipe.

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PAMIEMARIE


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Reviewed: Jul. 11, 2005

So yummy! Used red potatoes w/skin and 2% evaporated milk and fiancee said they were the best he's had. First time trying to make mashed potatoes, and Ive found a keeper!

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PPERRY0501

	Cooking Level: Intermediate
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Reviewed: Jun. 30, 2005

I have been making poatatoes like this for years except I use whole milk. I don't think the evaporated milk made my potatoes any creamier. I asked my husband if they tasted different and he said they tasted the same as always. So the extra money on a can of evaporated milk was not worth the extra money. I will stick to whole milk.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: May 15, 2005

Oh, these were so yummy. I used a little more butter than the recipe called for and then when I went to put the evaporated milk in I found that I didn't need the full cup. These turned out delicious. Of course, I had to add garlic powder ;-) Served this with the maple - mustard pork loin and glaze recipe from this site and green beans with bacon fat, salt and pepper. We won't talk about our cholesterol level today!

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Breeze

	Cooking Level: Expert
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Reviewed: Feb. 17, 2005

Great simple recipe!

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RCORNISH2


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Reviewed: Jan. 25, 2005

Ever since I was a little girl, this is how my mom, my mom's mom and my mom's mom's mom has made mashed potatoes. There is something exquisite about them. I have now hooked my boyfriend and his parents on this simple way of making potatoes to come home to. I have found that the best mashed "evaporated milk" potatoes come from small smooth red potatoes. Definitely a must try and maybe they will become part of your traditions as well!

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JORMAN

	Home Town: West, Texas, USA
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Reviewed: Jan. 9, 2005

I like this. Good flavor with creamy texture.

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JENN_77

	Cooking Level: Expert
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Reviewed: Dec. 5, 2004

Good but nothing really that great about this recipe.

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Jennifer Z.

	Cooking Level: Intermediate Home Town: Fishers, Indiana, USA Living In: Avon, Indiana, USA
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Reviewed: Dec. 10, 2003

These were good, but not worth 5 stars. I overbeat mine though and think they might have been worthy of 4 stars if I hadn't. Definietly better with evaporated milk though.

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Jennifer P


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Reviewed: Oct. 23, 2003

I thought these were very good, but so are potatoes with whipping cream instead of milk! Check my other reviews for recipies that are doubled-I have a big family

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Tmom


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Reviewed: Oct. 13, 2003

A yummy way of serving mash, but I can't imagine mash ever being bad - it's such a comforting food! Served with Crumbed Avocado Steak from this site and fresh green beans.

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CONNIE COOK


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Reviewed: Jan. 15, 2003

Very smooth and creamy, although I did not put as much milk in as the recipe called for. I doubled the potatoes and used a 12 oz can of fat free evaporated milk.

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LilRedRN

	Cooking Level: Expert
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Reviewed: Jan. 14, 2003

This recipie was easy, the potatoes were good, but boring--nothing special. Next time, I would use a little less milk because they were a little too moist.

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LAURIEANNT


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Reviewed: Dec. 4, 2002

Wow, these taste even better than I expected! We had them with Adobo Sirloin from this site and plain green beans, and my husband says he wants this meal as often as I'll make it! I cut up the potatoes before boiling, and they were soft enough to mash easily with a hand masher after 15 minutes -- just enough time to make the rest of the meal. Thanks for a great recipe!

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Carrie Magill

	Cooking Level: Expert Living In: Cincinnati, Ohio, USA
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