On Line Cookbook

Sissy's Mashed Potatoes

Recipe Information
Karen "Sissy" Wommack


  • 7 medium sized Yukon Gold Potatoes and/or Idaho/Russet
  • 1/2 cup (125 ml) unsalted butter
  • 1/2 cup (125 ml) to 3/4 cup (175 ml) evaporated milk
  • salt and pepper, to taste
  • Peel potatoes and cut them in about half dollar size. Cover with water and put about 1 tbsp (15 ml). of salt in the water.
  • Cover with lid and bring to a gentle boil and cook them until fork tender.
  • Meanwhile pour the evaporated milk into a sauce pan and heat.
  • When the potatoes are done, drain them and leave them in the pan they were cooked in, add the butter and take a potato masher and start mashing them.
  • Start adding the milk, a little at a time, continuing to mash. Or use an electric mixer, hand or stand mixer, depending on the how many potatoes you are doing.
  • When you get them done, they should be a little on the thin side, because they will thicken up as they cool down.
  • Now taste them and see if they need anymore salt or not. If they do, add a little at a time and stir up and taste, until they are where you want them.
  • If you want to add pepper, this is where you do that.
  • Keep them warm in the pan then you can take them up in a bowl just before you serve them.
Note: You can keep them warm by pouring them into a crock pot and putting them on low or if you have a warm setting.

Note: A rule of thumb is you cook a potato for each person tthat you are cooking for, plus you add an extra one. We call that a potato for each person and one for the pot.

Note: Just about any potato will do, but baking botatoes are the best for mashed potatoes. They are higher in starch content and make for a creamier mashed potato.

Note: The more potatoes you use the more milk and butter you use, or the less potatoes you use then the less milk and butter you use.

I've enough mashed potatoes to sink a steam boat. My son, Jay, says that mashed potatoes are the food for the gods.

Enjoy!! Sissy