Ingredients

1 5-lb. bag Russet Potatoes. Leave 2 large potatoes unpeeled and peel the rest and quarter all
1 tablespoon salt
1 cube butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2- 3/4 cup evaporated milk or more if needed
1 tablespoon butter (optional garnish.)

Directions

In a large cooking pot, cook potatoes covered in enough boiling water to cover potatoes. Add the salt to the water and cook potatoes until tender, about 20-25 minutes. Drain and return to pot. Put back on stove and heat a few minutes until potatoes look dry. Do not burn. Mash with potato masher or electric mixer on low speed. Add butter, salt and pepper. Gradually beat in enough evaporated milk to make mixture light and fluffy. Season to taste with additional salt and pepper. Spoon into serving dish. Put tablespoon butter in center. (Will melt and be the "garnish") Makes 8-12 servings depending on serving size.