Creamed Potatoes

These are lovely. Creamy, silky, and amazingly easy to make.

Ingredients:
Potatoes (I used Russets, but Yukons would be perfect here too!)
13 oz can of Evaporated milk (I was running low on milk, so I used this instead. Either would work.)
Butter to taste
Salt
Pepper

  Kitchenware:
Large Pot
Strainer
Vegetable Peeler

 Wash your potatoes well by scrubbing them under running water. Then peel (if you wish) potatoes and cut into uniform chunks.

 In a pot of boiling water, let the potatoes come back to a boil, and then cook 7-10 minutes, or until tender. You can test this by taking a few pieces out and using a fork to test for doneness.

 

Drain potatoes and return to pot. If you wish to mash them, do so at this time. I left them as they were, and added my milk, butter, and seasonings at this point. 

Stir them up a bit and you have creamed potatoes! (or mashed if you chose to do so)

These make an excellent companion to Hamburger Steaks, Fried Chicken and many other dishes!