2 pounds white potatoes, peeled and quartered
4 ounces goat cheese
4 tablespoons butter
3/4 to 1 cup evaporated milk, Carnation®
Salt and white pepper
Place peeled and quartered potatoes in a large pot and cover with cold water. Bring to boil over medium-high heat. Reduce heat. Simmer until fork tender, about 10 to 15 minutes; drain.
Transfer potatoes to a large mixing bowl. With an electric mixer on low speed, break up potatoes. Add goat cheese, butter, and 1/2 cup evaporated milk. Whip potatoes on medium speed until smooth. Add evaporated milk to reach desired consistency. Season to taste with salt and white pepper.