Grammy's Kitchen · Mashed Potatoes · Creamy Buttermilk Mashed Potatoes
One of 115 mashed potatoes recipes we measured
from alexandracooks.com
5 cooks on alexandracooks.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 5% |
| dairy | 23% | 11% |
| salt | 2% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks (you’ll have about 1 1/2 pounds of potatoes post peeling) |
| 12 g | 2 teaspoons kosher salt |
| 184 g | 3/4 cup buttermilk, room temperature, see notes above |
| 14 g | 1 tablespoon unsalted butter |
| Freshly ground black pepper | |
| Flaky sea salt, if you have it | |
| 41 g | 3 tablespoons olive oil |
| 4 scallions, thinly sliced, to yield a heaping half cup or so | |
| 1 g | 1/4 to 1/2 teaspoon crushed red pepper flakes |
| 19 g | 2 to 4 tablespoons finely chopped cilantro |
Method: 4 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I finally learned to make buttermilk using store bought lowfat cultured- use it till only a cup or less left and top it off with grass fed organic whole milk , shake, and ferment at room temp for 24-36 hours until thick the refridgerate & or freeze- this i” — a cook, 5.0★
“these WERE dreamy, ali. i used low fat buttermilk because that's what i had on hand and it worked perfectly. so quick, so easy, so dreamy. thank you again and always love the videos!” — a cook, 5.0★