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Mashed Potatoes

Cuisine: American

Serves: 8


  • 4 potatoes
  • 1 extra potato for the pot
  • 1 5 ounces of evaporated milk can
  • 1 teaspoon sea salt
  • Butter
  • Salt
  • Pepper
  • thyme



Peel potatoes, dice into small chunks. Bring to boil in saucepan, with enough water to just cover the potatoes. Add sea salt. Potatoes are fully cooked when stabbed through with a fork. Drain, leaving a small amount of water in bottom of pan. Put potatoes back on burner. Add butter and stir, enough to completely coat all potato chunks. Keep potatoes moving so they do not burn. Remove from stove. With either a potato masher or electric beaters, begin to mash/whip potatoes, adding evaporated milk until the proper consistency is reached. Add additional butter if desired and salt & pepper to taste. Garnish with thyme and serve.


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