Mashed Potatoes using Canned Whole Potatoes
Mashed Potatoes using Canned Whole Potatoes
The fastest way to mashed potatoes with no boiling or peeling. No one will know these came from a can.
Equipment
- colander
- Medium sauce pan
- small cutting board & sharp knife
- measuring cup & spoons
- spatula
- potato masher
Ingredients
- 2 (15 oz) cans whole potatoes
- 1/2 cup milk
- 3 TBS butter (DIVIDED)
- 1/4 tsp salt
- 1/4 tsp black pepper
- dried parsley
Instructions
- Open cans of potatoes, place into a colander, and rinse under water to remove salt. Pat potatoes dry with a paper towel.
- Cut potatoes into quarters and place them into a medium sauce pan. Pour milk over potatoes. Cook potatoes on medium high heat until it comes to a boil.
- Lower heat to a medium low and stir potatoes for 2-3 minutes. Turn off burner.
- Mash potatoes and milk until creamy. Stir in 1 TBS butter, salt & pepper (to taste). Serve up with pats of butter on top and a sprinkling of parsley.