Betty's Best Mashed Potatoes

Betty's Best Mashed Potatoes

Classic mashed potatoes at their best. We've added new flavor twists as well as success tips so your mashed potatoes will be perfect every time.

Prep Time



Total Time




4 to 6


lb medium russet potatoes, peeled
to 1/2 cup milk
cup butter or margarine, softened
teaspoon salt
Dash of pepper
  1. 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).
  2. 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).
  3. 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.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Blue Cheese Mashed Potatoes
Stir in 1/4 cup crumbled blue cheese in step 3.
Garlic Mashed Potatoes
Cook 6 cloves garlic, peeled, with the potatoes.
Horseradish Mashed Potatoes
Add 2 tablespoons prepared mild or hot horseradish with the butter, salt and pepper in step 3.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 30mg;
  • Sodium 390mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 4g,
    • Sugars 2g),
  • Protein 4g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.