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A quick and easy reference guide for figuring out conversions for measurement.

metric conversion guide

Metric Conversion Guide

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the betty crocker kitchens

The Betty Crocker Kitchens

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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.

bettys best mashed potatoes

How to Make Creamy Mashed Potatoes Learn the super easy secret to making your mashed potatoes come out rich and creamy every time! If you’ve ever spent lots of time and effort only to come out with lumpy, tough mashed potatoes, this is for you. Don't settle for pouring flakes out of a box. Always wondered how to make creamy mashed potatoes? What is the secret to getting them so rich and smooth? Well, I’ll let you in. The truth is, if you can boil water, you can make mashed potatoes. I’ll share timeless tips to getting this method down pat, and the one big secret to cooking awesome creamy mashed potatoes every time. 1. Start With Great Potatoes Start with nice, firm potatoes that don’t have green spots or “eyes” growing out of them. A good, fresh potato will make for the best results. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess. 2. Cook to Perfection The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture. 3. Drain and Cool Boil the potatoes until tender enough to be pierced through with a fork. Then drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end. 4. Prepare to Mash Now that you have your cooked potatoes all drained and dry, go ahead and place them in the bowl for mashing. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task. And That Top Secret Tip Is... The most important tip for creamy mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture. Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup — and you probably don't want your mash that creamy. Gently mash your potatoes — don’t over whip them as this can also cause the gluten to affect your overall results. Don't Forget the Flavor Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish. Recipes with Mashed Potatoes If you're a mashed potatoes fan, you also might like to try these recipes featuring creamy spuds: <a href="https://www.bettycrocker.com/recipes/velvet-mashed-potatoes/351e286a-e61e-4b38-8cfd-82d4f3f63ec2">Velvet Mashed Potatoes</a> <a href="https://www.bettycrocker.com/recipes/homemade-make-ahead-mashed-potatoes/907d6ced-69bb-4197-bea7-062a5d6f8b30">Homemade Make Ahead Mashed Potatoes</a> <a href="https://www.bettycrocker.com/recipes/loaded-mashed-potato-casserole/02bf84eb-b951-46bc-a972-1ee863b52642">Loaded Mashed Potato Casserole</a> <a href="https://www.bettycrocker.com/recipes/silky-garlic-mashed-potatoes/15d518df-38a7-48fa-a878-764c54cd1832">Silky Garlic Mashed Potatoes</a> &nbsp; Have your own secret ingredient or tip that you're willing to share? Let us know in the comments!

Look for nice, firm potatoes that don’t have green spots or “eyes” growing out of them. These are signs potatoes are fresh. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess.

The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture.

Boil the potatoes until tender enough to be pierced through with a fork. Then, drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end.

Once cooked potatoes are drained and dry, they’re ready to mash. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task.

The most important tip for the best mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture.

Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup—and you probably don't want your mashed potatoes that creamy. Gently mash your potatoes—don’t over whip them as this can also cause the gluten to affect your overall results.

Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish.

bettys-best-mashed-potatoes

Betty's Best Mashed Potatoes

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Enjoy this brown Betty - a traditional dessert made by baking apples and bread crumbs.

apple brown betty

apple-brown-betty

Apple Brown Betty

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We’re making things extra merry with our best-ever holiday roundup—from the Christmas apps every party needs to our favorite new cookies of the season and every prime rib roast and peppermint cheesecake in between!

bettys guide to christmas

Betty's Guide to Christmas

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A welcome addition to any  holiday table, our delicious Rainbow Christmas Wreath is made from Betty Crocker™ Super Moist™ white cake, fluffy white frosting, sprinkles and food coloring.

rainbow christmas wreath

When you add the batter to the cake pan, don’t mix it with a spoon. Just pour it in so the colors rest on top of each other.

Tips

If you have a nonstick tube pan, it makes removing the cake so much easier.

The cake can be made a day in advance. Store it loosely covered at room temperature.

rainbow-christmas-wreath

Rainbow Christmas Wreath

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Betty’s Guide to Kitchen Conversions

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Metric Conversion Guide

The Betty Crocker Kitchens

Betty's Best Mashed Potatoes

Apple Brown Betty

Betty's Guide to Christmas

Rainbow Christmas Wreath

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Betty’s Guide to Kitchen Conversions

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Metric Conversion Guide

The Betty Crocker Kitchens

Betty's Best Mashed Potatoes

Apple Brown Betty

Betty's Guide to Christmas

Rainbow Christmas Wreath

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Betty’s Guide to Kitchen Conversions

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