These creamy mashed potatoes are as rich and delicious as the Bob Evans mashed potatoes from the grocery store. Make ahead, freezable, and they're done in minutes with almost no prep time.
0 Wash the potatoes.
1 Cut in fourths but do not peel. ( You can peel if you like but when you use these Yukon Gold thin skinned potatoes there's no need and it saves a ton of time!)
2 Place in a deep pot and add enough water to almost cover.
3 Add about 2 teaspoons of salt to the water.
4 Bring to a boil over medium high heat, turn the heat down to medium.
5 Simmer until the potatoes are very tender.
6 Drain potatoes in a colander.
7 Put the cooked potatoes in the bowl of a stand mixer if whipping or a large mixing bowl if mashing by hand.
16 Heat about 1/2 cup of the evaporated milk until it's hot to the touch - you can do this in the microwave.
9 Add the butter, the sour cream, and about 2 tablespoons of the evaporated milk.
To Whip
10 Add the paddle attachment and turn the mixer on low.
11 Blend until the potatoes are mashed, adding a little more evaporated milk as needed to get a consistency you like.
12 Taste and add salt as needed.
To Mash by Hand
14 Push down firmly with a potato masher until the potatoes are mashed.
15 Scrape the bottom and sides of the bowl occasionally with a rubber spatula to make sure all the potatoes are mashed and no lumps remain.
18 Add a little evaporated milk at a time to get the consistency you like.
17 Stir and make sure the butter, sour cream, and milk is mixed in well.
