Grammy's Kitchen · Mashed Potatoes · Chive Mashed Potatoes
One of 115 mashed potatoes recipes we measured
from thewoksoflife.com
9 cooks on thewoksoflife.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 | 4% | 5% |
| dairy | 4% | 11% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 1/2 pounds potatoes (russets are our go-to; yukon golds are also good) |
| 305 g | 1 1/4 cups whole milk |
| 57 g | 4 tablespoons salted butter |
| 4 g | 3/4 teaspoon fine sea salt |
| 1 g | 1/4 teaspoon black pepper (or to taste) |
| 16 g | 2-3 tablespoons finely chopped chives |
Method: 6 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Everything in these mashed spuds is the same as I always do, except that I steam the potatoes. The taste seems to me ‘more’ potatoey. ( I’ve also secretly added ‘instant’ potato if things go wrong.). I don’t freeze my leftovers. I make it into intesting p” — a cook, 5.0★
“Save some of your potato water too, for making gravy. Kind of like using pasta water to thicken sauce. Just enough starch in the water to do the trick.” — a cook, 5.0★