Aunt Babe's Mashed Potatoes

By • February 3, 2010 • 6 Comments

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Author Notes: My Aunt Babe has made this dish every Christmas Eve for as long as anyone can remember. I know mashed potatoes are the simplest dish in the world to make, but hear me out folks. You have likely never tasted any potato dish even remotely as decadent, rich, supple and delectable as this. F for Food

Serves 6-8

  • 6 Russet potatoes
  • 1 3/4 Sticks of unsalted butter
  • 1/2 cup Canned, evaporated milk, diluted
  • Salt & Pepper to taste
  1. Preheat oven to 400.
  2. Bake potatoes for an hour to an hour and a half, or until easily pierced with a fork. Scoop out all of the insides and toss skins (or do something else creative with them).
  3. Lower oven temperature to 350.
  4. In a mixing bowl add potato insides, 1 and ½ sticks of butter, salt & pepper. With a hand mixer, slowly add diluted milk while keeping an eye on maintaining the moisture. Aunt Babe said that the secret is the moisture.
  5. Put mixture into a casserole dish and add “dabs” of remaining butter along the top. Bake until you see “little peaks of brown on top”, about 15-20 minutes, and serve.
Jump to Comments (6)

Tags: butter, family, Holidays, mashed potatoes, potatoes

Comments (6) Questions (1)

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about 2 years ago pimimond

They took far longer to bake than indicated in the recipe. I just have to wonder, why bother with evaporated milk? In for a penny, in for a pound with all that butter, so why not go all the way with cream? The evaporated milk gave it an odd, cooked taste.

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about 2 years ago pimimond

Weird and gummy, NOT worth the effort of baking then mashing. A big FLOP!

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about 2 years ago F for Food

Yowza! I'm so sorry to hear that! I made it for my Thanksgiving this year (as always) and it turned out great. I'll got through my recipe and make sure I didn't type it out incorrectly. I hope you had a great holiday, regardless!

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about 2 years ago mimi3

What is the dilution ratio on the evaporated milk?

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about 2 years ago F for Food

The 1:1 ratio is best. Evaporated milk, diluted with an equal amount of water, has about the same consistency as milk, albeit with a bit of a cooked taste. Undiluted it functions as a lower fat alternative to cream.

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almost 5 years ago CarynCooks

This looks good to me - can't wait to make it!