Best Bettys Best Mashed Potatoes Recipes

HOMEMADE MAKE AHEAD MASHED POTATOES

Steps:

• Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to boiling; reduce heat. Cook covered 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
• Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
• Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
• Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
• When ready to bake, heat oven to 350°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.
• ALTERNATE METHOD: Only have one oven and need to bake all your sides at the same temperature? You also can reheat these at 325°F. When ready to bake, heat oven to 325°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 60 to 65 minutes or until potatoes are hot. Just before serving, stir potatoes.

VELVET MASHED POTATOES

Steps:

• Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
• Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

THE BEST MASHED POTATOES!

Steps:

• Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
• Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
• Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
• After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
• Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
• Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
• One final time, taste the potatoes and season with extra salt if needed.
• Then serve warm, garnished with any extra toppings that you might like, and enjoy!

PERFECT MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
• If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
• Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
• For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

THE BEST MASHED POTATOES

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.

GARLIC-HERB MASHED POTATOES

Steps:

• Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
• While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
• Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.

VELVET MASHED POTATOES

Steps:

• Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
• Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

TRADITIONAL MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.