Get large pot of water onto stove and begin boiling.Meanwhile, peel and rinse desired amount of russet potatoes, maybe 1 per person.
Scrub, but do not peel 2-3 red potatoes.
Cut all potatoes into large chunks.
Add to boiling water and boil 20-23 minutes until fork tender.
Drain all water.
With potato masher, mash potatoes.
Add EVAPORATED MILK and continue mashing until almost fluffy enough.
Add SOUR CREAM to finish off the fluffy-factor.
Add butter, or more evaporated milk or sour cream and salt to desired taste.
