Wash, peel and cut potatoes to 2 inch chunks. Place in colander and rinse under cold running water to rinse off excess starch. This will help keep them fluffy. Promise.

Transfer to a medium/large pot. Add enough water to cover potatoes by about 1/2 inch. Add chicken bullion if desired (adds to the depths of flavor).

Bring to a boil over medium high heat. Reduce heat to medium, cover and boil gently until potatoes are fork tender. About 12-15 minutes.

Drain potatoes in colander. Return potatoes to pot over low heat. Add butter, half the can of evaporated milk, 1/2 tsp salt, and pepper.

Use manual potato masher or handheld electric mixer to mash and blend to desired consistency. Add additional evaporated milk as needed. I generally need about 3/4 of the can. Taste and add more salt as needed.

Note: using the electric mixer will help provide a very smooth and creamy mashed potato, but be careful not to over mix as this can turn them gluey instead of creamy and fluffy.