Mashed Potatoes Recipe Amish

Evaporated milk keeps potatoes fluffy and helps retain the heat. Important tip- do not use newly dug red or white potatoes.
Place peeled and quartered potatoes in large kettle with salt and water. Boil for approximately 35 minutes until soft. Remove with slotted spoon and place in large mixing bowl. Mix on slow speed, slowly adding the evaporated milk, heated milk and butter. Whip until very fluffy. Serve in heated bowl and top with Browned Butter.
Browned Butter:
Melt 1/2 pound butter over medium-low heat in a heavy 1 quart saucepan (the butter has a tendency to boil over, so make sure you have a big enough pan). After it melts, stir occasionally until it starts to brown. Remove from heat before it burns. If it gets too dark, it will lose its flavor and become bitter; it should be just a rich nut brown.

1½ pounds white potatoes, peeled and quartered (Kennebec, Idaho or Irish Cobbler are best)
1 teaspoon salt
1 quart water
1/3 cup evaporated milk
1/3 cup milk, heated
4 to 6 tablespoons butter
1/2 teaspoon freshly ground pepper
Browned Butter for topping

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groffs Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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