Side Dishes
Betty's Best Mashed Potatoes
Description
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.
Ingredients:
- 2 lb medium russet potatoes, peeled
- 1/3 to 1/2 cup milk
- 1/4 cup butter or margarine, softened
- 1/2 teaspoon salt
- Dash of pepper
Directions:
- 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).
