Follow these steps for perfect results
potatoes
peeled and cut into 1-inch cubes
evaporated milk
butter
cheddar cheese
shredded
salt
to taste
pepper
to taste
Peel and cube the potatoes.
Place potato cubes in a large saucepan and cover with water.
Bring water to a boil and cook for 15-20 minutes, or until potatoes are tender.
Drain the potatoes thoroughly.
Return the drained potatoes to the saucepan.
Add evaporated milk and butter to the potatoes.
Beat with a hand mixer until the potatoes are smooth and creamy.
Stir in the shredded Cheddar cheese until melted and evenly distributed.
Season with salt and pepper to taste.
Serve hot and enjoy!
Expert advice for the best results
For extra flavor, add garlic powder or onion powder.
Use a ricer for an even smoother consistency.
Warm the milk and butter before adding to the potatoes.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl and garnish with a pat of butter and a sprinkle of fresh parsley.
Serve as a side dish with roast chicken, steak, or pork chops.
Pairs well with green vegetables like steamed broccoli or green beans.
The buttery notes of the Chardonnay complement the richness of the potatoes.
The hoppy bitterness cuts through the richness of the dish.
Discover the story behind this recipe
Comfort food staple in American cuisine.
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