These potatoes are so light and fluffy. It’s like eating a cloud. A vegetable cloud.
A vegetable cloud ’bout to make it rain butter.
I love butter a little too much.
It makes life at the gym real hard.
Just look at this though. Can you say, “pass the potatoes, please?”
- 5 lbs. russet potatoes
- 3/4 cup butter
- Evaporated milk
- Salt & pepper to taste
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes or until cooked through. Drain the potatoes in a large colander then add to the bowl of an electric mixer. Add softened butter and whip on high speed. While whipping, add enough evaporated milk until the desired consistency is reached. Add salt and pepper and serve immediately.