Bob Evans' Mashed Potatoes

5 Yukon Gold potatoes, quartered
1/2 cup butter
1 (8-ounce) can evaporated milk
2 tablespoons sour cream
Salt and pepper to taste

Wash and quarter your potatoes.
In a medium or large pot, add the potatoes and add just enough water to cover the potatoes.
Boil the potatoes until tender.
Remove the potatoes from the water and add in the butter and sour cream to the potatoes, so they will melt.
Begin mashing the potatoes, and slowly add in the evaporated milk as you mash.
Add salt and pepper to taste.