Start by peeling the potatoes and cutting them into evenly-sized chunks to ensure uniform cooking.

Place the potatoes into a large pot, cover with cold water, and bring to a boil. Add a pinch of salt. Cook until tender, about 15-20 minutes.

Once boiled, drain the potatoes well and return them to the pot for a minute to help evaporate any excess moisture.

Using a potato masher or a ricer, mash the potatoes until smooth and creamy.

Pour in the warmed evaporated milk and add the butter. Stir until well combined, and season with salt to taste.

This dish is best served warm, so dig in right away!