Grammy's Kitchen · Mashed Potatoes · Buttermilk Mashed Potatoes
One of 115 mashed potatoes recipes we measured
from www.skinnytaste.com
5 cooks on www.skinnytaste.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 5% |
| dairy | 20% | 11% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs yukon gold potatoes (peeled and cubed, about 6 to 7 medium) |
| 184 g | 3/4 cup low fat buttermilk (plus 2 tablespoons) |
| 14 g | 1 tablespoon whipped butter |
| kosher salt (to taste) | |
| dash of fresh ground pepper | |
| 25 g | 1/4 cup fresh chives (chopped) |
Method: 4 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have always been afraid of making mashed potatoes as I have messed them up in the past, but I followed this and they turned out perfectly. I think the potatoes I had were Kennebec, from the farmers market. The buttermilk really makes a difference. I didn'” — a cook, 5.0★
“My kids were very surprised to see I had made mashed potatoes! Since starting to count calories a few months ago I have mostly avoided potatoes....this recipe is perfect and not too calorie dense! I’m amazed how good they are with so little butter. ” — a cook, 5.0★