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.
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