Can you use evaporated milk in mashed potatoes? Yes, it’s delicious!

Can you use evaporated milk in mashed potatoes?  Yes, it’s delicious!

It doesn’t get much better than a pile of mashed potatoes to go with a succulent turkey or roast beef. And if you’re looking for the secret to the perfect creamy mash, check your pantry to see if you have a can of evaporated milk on hand. This type of milk is more concentrated than whole milk, creating a thinner mash when combined with potatoes. Although the results are rich in flavour, the upgrade is actually quite cheap as a 5 oz. A can of evaporated milk only costs about $1. Keep reading for chefs’ tips on how to use evaporated milk in mashed potatoes to make them more delicious than ever!

Mashed potato basics

Mashed potatoes are essentially soft boiled potatoes mashed with butter, milk, or heavy cream and spices. With this in mind, there is plenty of scope for swapping out ingredients that make the mash more flavorful. One alternative worth trying is evaporated milk for dairy products because it enhances the flavor and texture of the mash.

How evaporated milk helps prepare delicious mashed potatoes

Evaporated milk is prepared by heating dairy milk to the point of removing 60% of its water content. This process produces a more concentrated milk with a subtle sweetness and thick consistency that works well in sweet or savory dishes. In fact, Southern cooks have been bragging about this “secret ingredient” in mashed potatoes for generations. According to Christy Jordan, author of South panel (Buy from Amazon, $20.88) Evaporated milk has become a popular choice in those hot climates because it won’t spoil as quickly as regular milk or cream.

It is also very convenient to purchase a popular brand like Carnation (buy from Walmart for $1.07) and use it to enrich your mash. “Almost any time you make a recipe that calls for milk, substituting evaporated milk will make it a little richer, and as with most things in life, richer is better,” Jordan says. It’s hard to argue with it there, and our test kitchen reveals the alternative tip that produces velvety steamed milk mashed potatoes. (Click to learn how to make one-ingredient evaporated milk in just a few minutes.)

How much evaporated milk you should use

When preparing the mash, Woman world Food director Julie Miltenberger says you should replace all of the regular milk or heavy cream in the recipe with evaporated milk. This way, the potatoes achieve the desired level of creaminess with an extra luscious flavour. Another trick to achieving a smoother puree? Melt the butter and mash it in the potatoes before adding the milk. The reason: The butterfat covers the starch and prevents the potatoes from becoming soggy, which can happen if you add the milk first. This results in a perfectly fluffy, lump-free puree that will steal the show at your dinner table!

2 Creamy and Fluffy Mashed Potato Recipes

Once your pantry is full of evaporated milk, try these two mashed potato recipes from our test kitchen. One recipe uses standard Yukon Gold potatoes, while the other calls for sweet potatoes. However, both are equally delicious and show off the versatility of evaporated milk – whether you’re making a sweet or savory mash! (To take this simple aspect to the next level, here’s how to make a mashed potato bar for a crowd.)

Mashed potatoes with garlic

Mashed potatoes with garlic

This extra-creamy side can be prepared up to two days in advance and reheated just before serving.


  • 2 lbs. Yukon gold potatoes
  • ¾ cup evaporated milk
  • ½ teaspoon. Garlic powder
  • ¼ cup butter, melted
  • ¼ cup chopped green onions
  • Chive sprigs (optional)


  • active: 15 minutes
  • Total time: 50 minutes
  • fruit: 6 servings
  1. In a bowl, combine potatoes with enough salted water to cover them. Over high heat, bring to a boil. Reduce heat to medium. Cook until tender, 20 to 25 minutes. Drain and return to bowl.
  2. Roughly mash the potatoes. Add the butter and mash it again before finishing adding the evaporated milk, garlic powder and green onions. Sprinkle with ¼ teaspoon. salt and ¼ teaspoon. Pepper. Transfer to a serving bowl. If desired, garnish with chives.

Mash sweet potatoes in a slow cooker


You’ll never go back to flat potatoes – our clever approach means this side cooks without any fuss.


  • 3 lbs. Peeled sweet potatoes
  • 4 TB. Unsalted butter, melted
  • A quarter cup of packed light brown sugar
  • A quarter cup of evaporated milk
  • ½ teaspoon. Ground cinnamon
  • ⅓ cup pecans, chopped


  • active: 20 minutes
  • Total time: 4½ hours
  • fruit: 6 servings
  1. Coat 4-quart slow cooker with cooking spray. Cut the potatoes into 1-inch pieces.
  2. Place potatoes in the bottom of the slow cooker. Add 1 cup water. cover; Cook over high heat until tender, about 4 hours. sink.
  3. Return to the slow cooker. mash. Add the butter until combined, then the brown sugar, evaporated milk, cinnamon, and 1/2 teaspoon. salt.
  4. Transfer to a serving bowl. Top with glazed pecans.

For more delicious potato recipesCheck out the stories below:

This simple trick creates the crunchiest french fries you’ve ever tasted

11 baked sweet potato recipes that will brighten your fall with nutritious flavor

This 10-second trick will make your baked potatoes even more crunchy and delicious

Click for more Thanksgiving tips, recipes and other stories.

Women’s World aims to offer only the best products and services. We update when possible, but deals expire and prices can change. If you buy something through one of our links, we may earn a commission.

Questions? Contact us at

You may also like...

Leave a Reply

%d bloggers like this: