Peel potatoes, dice into small chunks. Bring to boil in the saucepan, with enough water to just cover the potatoes.
Add sea salt. Potatoes are fully cooked when stabbed through with a fork. Drain, leaving a small amount of water in the bottom of the pan.
Put potatoes back on the burner. Add butter or margarine and stir, enough to completely coat all potato chunks. Keep potatoes moving so they do not burn. Stir in onion powder. Remove from stove.
With either a potato masher or electric beaters, begin to mash/whip potatoes, adding evaporated milk until the proper consistency is reached. If using an old-fashioned masher, be sure that all chunks are broken up, and then finish with a whisk.
Add additional butter or margarine if desired and salt & pepper to taste. The onion powder is purely optional, garlic powder may also be used. If evaporated milk is too sweet for your taste, regular milk may be substituted. The number of potatoes and size of a can of evaporated milk used will vary according to the number of diners.