Southern Creamed Potatoes

We like our potatoes super creamy & buttery. There shouldn't be any lumps at all. To achieve this, you need to use a mixer whether handheld or a stand mixer. Y'all go make you some!

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Southern Creamed Potatoes
one medium to large potato per person
water to cover potatoes
Evaporated milk, to your taste (I use about 1/4 cup per 3 potatoes)
butter, to your taste (I use 1/2 stick per 3 potatoes) *no margarine!
salt/pepper to taste

Wash potatoes, peel, & wash again. Cut up into even sized pieces. Place in pot and cover with some salt & water. Boil on medium-high heat until fork tender. Potato should not stick to fork. While potatoes are boiling, place butter & evaporated milk in a microwavable bowl & heat long enough to melt butter. Drain potatoes well. Place in a mixing bowl & add milk; beat until creamy. Salt & pepper to taste. Add more butter & milk as needed.