Can you use evaporated milk in mashed potatoes?
Yes. Evaporated milk gives mashed potatoes a rich, creamy texture without adding as much water as regular milk. This recipe uses 5 fluid ounces of evaporated milk and ¼ cup butter for 3 pounds of potatoes, warmed together before mashing.
Can evaporated milk replace regular milk or heavy cream?
Evaporated milk can replace regular milk in mashed potatoes, and it gives you a lighter result than heavy cream. For this recipe, use the measured 5 ounces above. And make sure you grab evaporated milk, not sweetened condensed milk. Condensed milk has added sugar and does not belong in these savory potatoes.
Why This Recipe Works
Every part of this method has a job.
The potato mix gets the texture right. Yukon Golds bring creaminess and flavor, while russets keep the mash light and fluffy.
The steamer basket protects the texture. Cooking the potatoes above the water helps keep them from getting waterlogged, which gives you better control over the final mash.
The warm milk mixture brings it together. Butter, evaporated milk, and seasonings get heated right in the pot before the potatoes go back in, which keeps the process simple and helps everything mash smoothly.
Ingredients You’ll Need
Yukon Gold potatoes bring the creaminess.
Russet potatoes keep the mash light and fluffy.
Water goes in the pot for steaming.
Butter adds richness.
Evaporated milk is the upgrade here. It makes the potatoes creamier and more flavorful than regular milk.
Kosher salt is where the flavor starts.
Black pepper adds a little bite.
Garlic powder + onion powder keep it simple, but not flat.
How to Make Mashed Potatoes with Evaporated Milk
Step 1: Pressure cook the potatoes
Add 1 cup of water to the Instant Pot. Place the trivet inside, set a steamer basket on top, and add the peeled and evenly chopped potatoes.
Lock the lid and cook on high pressure for 8 minutes, then carefully quick release the pressure. Lift out the steamer basket and let the potatoes sit for a minute or two so excess moisture can evaporate. Discard the cooking water, then rinse and dry the pot.
Step 2: Warm the milk and butter
Return the inner pot to the Instant Pot base. Add the butter, evaporated milk, salt, black pepper, garlic powder, and onion powder. Turn on sauté and warm just until the butter melts, then turn Sauté off before adding the potatoes back.
Step 3: Mash the potatoes
Add the potatoes back to the warm milk mixture and mash by hand until smooth and creamy. Stop once the texture is where you want it so the potatoes do not get overworked.
Step 4: Taste and serve
Taste the mashed potatoes and adjust the seasoning as needed, especially the salt. Serve warm.
Tips for the Best Texture
- Use both kinds of potatoes. This is what gives the recipe its balance. Yukon Golds make it creamy. Russets keep it from turning dense.
- Cut the potatoes into evenly sized pieces. That helps them cook at the same rate.
- Let the potatoes air dry for a minute or two. A short rest after cooking helps keep the mashed potatoes from turning loose or watery.
- Warm the butter and evaporated milk first. Cold liquid can tighten the starch and work against a smooth texture.
- Mash by hand. A potato masher gives you more control and helps you avoid overworking the potatoes.
- Taste before serving. Mashed potatoes almost always need one last check for salt.
Short on Time? You Can Use Evaporated Milk in Instant Mashed Potatoes Too
Yes, it works in boxed instant mashed potatoes too. Follow the package's total liquid amount. To make evaporated milk closer to regular milk, mix it with an equal amount of water. If you want a richer result, use some of the evaporated milk undiluted and adjust gradually until the potatoes are the texture you want.
Richer than the regular version with almost no extra effort.
Make-Ahead, Storage, and Reheating
These can be made ahead if needed.
Store: Up to 4 days in the fridge in an airtight container.
Reheat: Gently, with a splash of evaporated milk or a little butter.
Freeze: Not my favorite. The texture can get grainy after thawing.
Frequently Asked Questions
Yes. Evaporated milk works really well in mashed potatoes. It gives them a richer flavor and creamier texture than regular milk.
It adds richness without making the potatoes too heavy. Since some of the water has been removed, the flavor is more concentrated than fresh milk.
Yes. It works especially well when you want something richer than milk but not as heavy as cream.
Yes. Follow the package's total liquid amount. To make evaporated milk closer to regular milk, mix it with an equal amount of water. For a richer result, use some undiluted evaporated milk and adjust gradually until the potatoes are the texture you want.
No. Use evaporated milk, not sweetened condensed milk. Condensed milk is sweet and will throw off the flavor.
For this recipe, a mix of Yukon Gold and russet potatoes gives the best texture. The golds bring creaminess, and the russets keep things light and fluffy.
They will keep for up to 4 days in an airtight container.
Yes. Make them ahead, refrigerate, and reheat with a little extra evaporated milk or butter stirred in.
What to Serve With These Mashed Potatoes
These mashed potatoes go with just about anything, but they really shine next to comfort-food mains and holiday favorites.
Try them with pot roast, short ribs, steak, meatloaf, or ham. For a bigger holiday plate, add mac and cheese, green beans, or collard greens on the side.
And if you’re planning a full Easter menu, this is a great side dish to add to the Easter Dinner Game Plan.
📖 Recipe
Mashed Potatoes with Evaporated Milk
Ingredients
- 1 ½ lbs. Yukon Gold potatoes peeled and chopped
- 1 ½ lbs. russet potatoes peeled and chopped
- 1 cup water
- ¼ cup butter
- 5 fl oz. evaporated milk
- 1 ½ tsp. kosher salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Instructions
- Add 1 cup of water to the Instant Pot and place the trivet inside. Set a steamer basket on top of the trivet, then add the peeled and chopped potatoes to the basket.
- Lock the lid and cook on high pressure for 8 minutes.
- Once the cook time is done, carefully quick release the pressure.
- Remove the steamer basket with the potatoes and set it aside for a minute or two so the potatoes can air dry slightly. Discard the water, then rinse and dry the pot.
- Return the pot to the Instant Pot base. Add the butter, evaporated milk, salt, black pepper, garlic powder, and onion powder. Turn on sauté and warm the mixture just until the butter melts, then turn Sauté off before adding the potatoes back.
- Add the potatoes back to the pot and mash until smooth and creamy.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- Use evaporated milk, not sweetened condensed milk. They are not the same.
- A mix of Yukon Gold and russet potatoes gives the best texture. The golds keep things creamy, and the russets keep the mash light.
- Letting the potatoes sit for a minute after cooking helps prevent watery mashed potatoes.
- Warm the butter and evaporated milk mixture before mashing so the potatoes stay smooth and creamy.
- Mash by hand for the best texture. Overmixing can make mashed potatoes gluey.
Joan Farquharson
This recipe has become such a staple for me! It’s so quick to make and turned out so good!