1 1b potatoes (half red and russet)
water for boiling potatoes
1 stick of butter
1 5 oz can evaporated milk
1/3 cup parsley
3 tbsp chives
2 tbsp garlic
salt and pepper to taste
Start by dicing the potatoes. Notice that I personally prefer the skin on with the red potatoes. You get more nutrients from the potato skin. Once you have diced them, add them into a large boiling pot.
Boil your potatoes with a little salt added to help in the boiling process. Boil until tender (test with a fork).
After draining the potatoes, add the butter. Mash the tender potatoes until creamy. Notice that I transferred the potatoes into a baking dish. This is the best way so you don't have to worry about dirtying another dish in order to prep the potatoes. Also, I know a stick of butter is alot, but we aren't adding cheese to this dish. If we were adding any additional fats, I would be reducing the amount of butter being used (like mayonnaise).
Add the evaporated milk to the potatoes. Fold in the milk. I find that if you stir it too much it doesn't stay fluffy (but that is just me).
Coarsley chop the chives and parsley. Now you can add salt, pepper, garlic, chives and parsley to the mashed potatoes.
You can place the baking dish back into the oven at 300 degrees. You don't put it in high heat unless you want to broil quickly in order to brown the potatoes. Sometimes I may add cheese to make it cheesy, but again, I wanted to make it more traditional. Hope you enjoy making this simple dish!