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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.
Course: canned potatoes, catherines plates, mashed potatoes, potatoes, Side Dish, sides, vegetable
Cuisine: American
Author: Catherine's Plates

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.