1cupcarnation milk (evaporated milk)(warmed whole or 2%; plus 2 or more tablespoons)
½tbspkosher salt(to taste)
Butter Herb Garlic Mixture
Using a paring or steak knife, peel the skin from each potato. Chop the potatoes into cubes about 1-½ inch thick and place in a large pot of cold water. Make sure the water level is at least a few inches above the potatoes. Add salt and boil until potatoes become fork-tender about 25 to 30 minutes. Pierce a few potatoes with a fork and if the fork cuts through the potato smoothly they're done. If not, continue to cook. You do not want under-cooked potatoes.
Use a colander to drain the potatoes from the boiling water. Allow the potatoes to sit in the colander until they're completely drained. This may take a few minutes.
Meanwhile, make the butter herb mixture. Melt butter in saute pan. Add fresh herbs and garlic until fragrant. Then, remove garlic and fresh herbs from the melted butter and discard. In a separate pot, heat the canned carnation milk.
Place the drained potatoes in a large bowl and begin mashing them with either a sturdy wire whisk or potato masher. Add the heated carnation milk and melted butter mixture. Continue mashing until smooth and season with kosher salt.
Garnish with extra melted butter and fresh herbs (optoinal) and serve.
Make sure your potatoes are fork-tender before removing them from the heat to prevent lumpy mashed potatoes
Do not use waxy potatoes such as red potatoes as this can also result in lumpy mashed potatoes
Do not use an electric mixer as this will cause the mashed potatoes to become gummy from over-mixing
Make sure the potatoes drain really well after cooking (use a colander)
Although it isn't conventional, a strong wire whisk works really well for mashing potatoes (in fact I prefer it over a potato masher)