Chef Reveals the $1 Swap That Makes Mashed Potatoes Extra-Rich and Creamy

You’ve got a plate of mashed potatoes next to some juicy turkey or beef, but you’re not sure how to make it reach that creamy perfection that mashed potatoes deserve.

It turns out the secret is an unexpected ingredient, and a cheap one at that at only $1 for a 5 oz. can.

That ingredient isn’t cream or butter, either; it’s evaporated milk.

Mashed Potatoes Magic

Evaporated milk is like regular milk, but more concentrated because it’s heated up to reduce the water in it by up to 60%.

This makes it sweet and thick, perfect for sweet and savory dishes. Southern chefs have been talking about this “secret ingredient”

for mashed potatoes for ages. According to Christy Jordan, who’s all about Southern cooking, they love using it because it lasts longer in those hot climates and won’t spoil as quickly as regular milk or cream.

Food Director Julie Miltenberger says to swap out the regular milk or heavy cream in the recipe for the same amount of evaporated milk.

You should also melt the butter and mash it in with the potatoes before adding the milk. The fat in the butter coats the starch, keeping the spuds from turning sticky, which can happen if you dump in the milk first.

The result is a fluffy, lump-free mash that steals the spotlight at dinner. Here are two recipes you can try out using evaporated milk.

Smashed Garlic Potatoes

Ingredients

2 lbs Yukon Gold potatoes
¾ cup evaporated milk
½ tsp garlic powder
¼ cup melted butter
¼ cup minced scallion
chives (optional for garnish)

Directions:

Boil the potatoes until tender, then mash them up in a pot.
Add in melted butter, and mash again. Finish it off with evaporated milk, garlic powder, and scallions.
Sprinkle with some salt and pepper, transfer to a serving bowl, and if you’re feeling fancy, garnish with chives.

Slow-Cooker Sweet Potato Mash

Ingredients:

3 lbs peeled sweet potatoes
4 tbsp melted unsalted butter
¼ cup packed light brown sugar
¼ cup evaporated milk
½ tsp ground cinnamon
⅓ cup chopped glazed pecans

Directions:

Spray a 4-quart slow cooker with cooking spray. Cut sweet potatoes into 1-inch pieces.
Toss the potatoes in the slow cooker with water, cover, and let it cook on high for 4 hours until tender. Drain.
Mash them up in the slow cooker, and stir in butter, brown sugar, evaporated milk, cinnamon, and a pinch of salt.
Transfer to a serving bowl and top it off with glazed pecans.