Place potatoes and 2 teaspoons salt in Dutch oven or large saucepan. Add enough water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until potatoes are tender when pierced with a fork. Drain thoroughly. Return potatoes to pot.
Microwave evaporated milk in small microwave-safe bowl on high for 1 1/2 minutes or until hot.
Add hot milk, butter, pepper and remaining 1 teaspoon salt to potatoes. Beat with electric hand mixer on medium speed until fluffy. Stir in chives if desired.
Ingredients
4 1/2 lbs. potato(es), Russet or Yukon gold, peeled and cut into 1 in. cubes
