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  • 2 Ratings

Want perfect mashed potatoes? The potatoes in this recipe are cooked in evaporated milk giving them a rich, creamy flavor.

Source: Better Homes and Gardens


Recipe Summary

15 mins
30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Place juniper berries in a small piece of cheesecloth; tie closed with 100% cotton kitchen string. Scrub, peel, and cut potatoes into 1-1/2-inch pieces. Place potatoes, cheesecloth bag, and remaining ingredients in a 6-quart Dutch oven or large saucepan. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until potatoes are tender. Drain, reserving cooking liquid. Use tongs to remove juniper berries and bay leaves.

  • Push potatoes though ricer into a large bowl (or place potatoes in large bowl and mash with potato masher until smooth). Gently stir in 1 cup of reserved cooking liquid, 1 teaspoon additional salt, and 1/2 teaspoon additional pepper until combined. Season to taste with salt and pepper, if necessary. Makes 8 to 10 servings.

For spicy potatoes:

Instead of the bay leaves and juniper berries, you may use 4 dried whole ancho or chipotle chile peppers and two 4x1-inch strips of orange peel. Add to Dutch oven with potatoes and cooking liquid. Remove peppers and orange peel strips after draining.

Test Kitchen Tip:

Potatoes can be prepared ahead of time and kept warm up to 2 hours in a slow cooker on low-heat setting.

Nutrition Facts

252 calories; fat 7g; cholesterol 25mg; saturated fat 4g; carbohydrates 41g; mono fat 2g; insoluble fiber 3g; sugars 13g; protein 10g; vitamin a 194.4IU; vitamin c 25.4mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.5mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 566mg; potassium 1089mg; calcium 232.2mg; iron 1.4mg.