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Buttery Mashed Potato

Creamy buttery mashed potato
Course Side Dish
Servings 6
Calories 124 kcal


  • Bowl/Pot
  • Hand Mixer
  • Spoon
  • Measuring spoons


  • 8 Potatoes I used Russet potatoes
  • 4 tbsp Butter or yogurt butter,
  • 1 can Evaporated milk or regular milk, lactose free milk,
  • 1 tsp Salt Add to your taste
  • 1 tsp Pepper Add to your taste


  • Boil the russet potato's 10 to 15 minutes or until soft
  • Drain the water from the potato's
  • Add butter
  • Add can milk, a little at a time, you may not use the whole can, it depends on how creamy you like your mashed potato's
  • Mix on high speed until you reach the consistency or thickness you like
  • Add salt and pepper and serve


Buttery Mashed Potato's 
8 Russet Potato's
4 Tablespoon's of Butter
1 Can of Evaporated milk
Salt and Pepper to taste
Boil 8 potato's for 10 to 15 minutes, or until soft
Drain the water from the potato's, make sure to drain well and let potato's sit for five minutes before adding the other ingredients to the potato's.
Add butter, half can of milk, using a hand mixer on medium to high speed, mix potato's butter and half of the can milk, you can add more milk as you're mixing depending on the consistency or thickness you like.
When done mixing add the salt, pepper and serve. 
Keyword Potato