1 Tbsp. + salt
1 Tbsp. sugar
1 C. butter
12 oz. can + evaporated milk
Peel and cube enough potatoes to fill the largest bowl of a standing mixer to within an inch and a half of the top. Place potatoes in a Dutch oven or other large pot, fill with cold water to cover and add 1 Tbsp. salt and sugar to water. Bring to a boil, and continue boiling until potatoes are tender, falling apart when pressed against the side of the pot with a fork, about 10-15 min. Drain well & put potatoes back into mixer bowl.
Melt butter in the same pot over medium-low heat and add milk just to get hot. Pour over potatoes. Sprinkle with pepper to taste, if desired. Beat on low speed 2 min., then increase to medium until creamed well. Taste to see if additional salt is needed, and add to taste. If potatoes are too thick, add small amounts of additional evaporated milk or whole milk until they reach desired consistency.
This is my father-in-law's recipe...the richest, best creamed potatoes EVER!
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