1 package instant potato flakes or buds, as needed
Whole milk and water according to package directions
A big ol’ dollop of sweet cream butter
PET evaporated milk as desired for creaming
Sea salt and fresh-ground black pepper to season
First, in a medium to large stock pot or stainless steel Dutch oven, bring to a rolling boil the milk and water combination. Then immediately remove the pot from the fire and rapidly whisk in the instant potatoes and keep whisking until they are silky and smooth.
At this point, drop in the big ol’ dollop of butter and fold it into the spuds, taking care that all of it totally melts and blends in.
And now for the coup de grace! As you continue to stir, begin pouring in the PET milk, tasting every half minute or so, to make sure you have the flavor you desire. Then give the potatoes the crowning touch by adding the salt and black pepper (even some of my Sprinkling Spice), thoroughly mixing them in, and turning out the potatoes into a serving bowl to be served alongside your fried ribs. Ummmmmm.