Bring a large pot of water to a boil; add the salt. Meanwhile, peel and cut potatoes into a large dice, add to the boiling water all at once. Boil until potatoes are fork tender, about 12 to 15 minutes. Drain well. Return potatoes to the pot and heat over low for a few minutes to extract any excess water, stirring often.
Keeping the pot over a very low heat, add the butter and pepper to the potatoes and hand mash thoroughly. Begin to slowly incorporate the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency. You won't use all of the milk. Taste and adjust salt and pepper as needed. Serve immediately.
Cook’s Notes: Add a little Cajun seasoning if you like. Can also use a hand or stand mixer if you prefer not to hand mash. For a richer, more indulgent mashed potato dish, increase the butter up to a full stick. Transfer any leftover evaporated milk to a glass container for other use.
Skinny Version: Boil the potatoes in about 4 cups of chicken broth; drain but reserve the broth. Mash potatoes without the addition of milk and butter, by adding some of the broth back to the potatoes, until they reach the desired consistency. Season to taste. Can also substitute margarine, or a reduced fat butter replacement for the butter, as well as a lowfat, skim milk or buttermilk, to reduce calories.
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|Serving Size: 1 Serving (961g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1902 (80%)|
|Amt Per Serving||% DV|
|Total Fat 211.3g||282 %|
|Saturated Fat 119.1g||596 %|
|Monounsaturated Fat 53.4g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 680.5mg||209 %|
|Sodium 2593.5mg||89 %|
|Potassium 2254.8mg||59 %|
|Total Carbohydrate 84.5g||25 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 80.6g|
|Protein 45.9g||66 %|
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Calories per serving: 2378
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