Best 3 Bettys Best Mashed Potatoes Recipes
Betty's Best Mashed Potatoes is a classic comfort food dish that has been passed down through generations. It's a creamy, fluffy delight that can be paired with a variety of dishes, from roasted chicken to grilled steak. The secret to making the perfect mashed potatoes lies in the choice of potatoes, the cooking method, and the addition of a few key ingredients. This article will provide you with a step-by-step guide to creating the best Betty's Best Mashed Potatoes, ensuring they are light, fluffy, and bursting with flavor.
Here are our top 3 tried and tested recipes!
BETTY'S BEST MASHED POTATOES
If you've ever spent lots of time and effort only to turn out lumpy, tough spuds, this mashed potatoes recipe is for you. These potatoes turn out thick, creamy and ever-so smooth. The secret isn't to use expensive ingredients or tricky methods, although you do want fresh potatoes for best results. Betty's best mashed potatoes are the result of simple ingredients and easy directions. We'll give you the whys behind each step, plus signs that'll tell you you're doing things right in the "Expert Tips" section. If you can boil water, you can make these mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
- Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
MASHED POTATOES WITH SOUR CREAM AND GARLIC
Love your mashers full of dairy? So do we! Which is why we can't get enough of these mashed potatoes with sour cream and garlic. Sour cream and milk work together to create the creamiest, fluffiest taters you've ever tasted, and the addition of savory garlic brings another flavor dimension to the table that seriously makes these spuds irresistible. Plus, you'd never guess that this recipe was lightened up from a classic dish. So, looks like you can really have your mashed potatoes and eat them too!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
- Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
- Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.
Nutrition Facts : Calories 150, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
Tips:
- Use Yukon Gold or russet potatoes: These varieties are ideal for mashed potatoes because they have a high starch content, which makes them creamy and smooth.
- Peel the potatoes before boiling: Peeling the potatoes before boiling will help them cook more evenly and prevent the skins from becoming tough.
- Boil the potatoes in salted water: Salting the water will help to flavor the potatoes and prevent them from becoming bland.
- Drain the potatoes thoroughly: Be sure to drain the potatoes thoroughly before mashing them. Any excess water will make the potatoes watery and runny.
- Mash the potatoes with a potato ricer or food mill: This will give you the smoothest and creamiest mashed potatoes.
- Add butter, milk, and seasonings to taste: Start by adding a small amount of butter and milk, then add more to taste. Season the potatoes with salt, pepper, and any other desired herbs or spices.
- Serve the mashed potatoes immediately: Mashed potatoes are best served immediately after they are made. If you need to make them ahead of time, you can reheat them gently in a saucepan over low heat.
Conclusion:
Mashed potatoes are a classic side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With these tips, you can make the perfect mashed potatoes every time.
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