Evaporated milk adds dairy richness without all the fat of heavy cream. Make sure you don't get condensed milk, which is sweetened.
6 medium potatoes, peeled and quartered
6 cups water
4 garlic cloves, peeled
2 bay leaves
1 can (12 oz.) evaporated milk
4 tablespoons (1/2 stick) butter
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. grated nutmeg
1. In a large saucepan, combine potatoes, garlic, bay leaves, and 6 cups water. Bring to a boil, then reduce to a simmer, cover, and cook until potatoes are tender.
2. Remove bay leaves. Drain off cooking liquid. Add evaporated milk, butter, salt, and pepper to potatoes. Return to medium heat and cook, stirring, until smooth and fluffy.
3. Serve sprinkled with nutmeg.