Bubbe's Secret Mashed Potatoes

Put your chunked potatoes in a large pot and cover with cold, generously salted water — think ocean-salty. This is how bubbe always started her potatoes, and the seasoning begins here.

Bring to a boil and cook until the potatoes are completely tender when pierced with a fork, about 15-20 minutes. You want them falling apart soft.

Drain the potatoes, reserving about 1/4 cup of that starchy cooking water — this is liquid gold for silky mashed potatoes.

Return the drained potatoes immediately to the hot pot and mash them while they're steaming. The heat helps create that fluffy texture we're after.

Add the butter and reserved cooking water, stirring vigorously until the butter melts and everything comes together smoothly.

Slowly pour in the evaporated milk while whisking — this is the secret that makes these potatoes taste like they came from the finest Jewish deli. The evaporated milk adds richness without the heaviness of cream. (Don't skip the evaporated milk — it's what transforms ordinary mashed potatoes into something your family will beg you to make every Shabbat)

Season generously with salt and white pepper, taste, and adjust. Serve immediately while they're cloud-like and perfect.