Grammy's Kitchen · Mashed Potatoes · Crispy Smashed Potatoes
One of 115 mashed potatoes recipes we measured
7 cooks on www.kitchensanctuary.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 | 0% | 5% |
| dairy | 0% | 11% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| protein add | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tbsp neutral oil ((I like to use avocado oil)) |
| 680 g | 2/3 kg (1.5 lbs) baby white potatoes (or fingerlings, larger ones chopped in half) |
| 3 g | 1/2 tsp salt |
| 1 g | 1/2 tsp freshly ground pepper |
| 2 g | 1/4 tsp garlic salt |
| 1 g | 1/4 tsp smoked paprika |
| 6 g | 1 tbsp freshly chopped parsley |
Method: 7 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“thank you, iv made these in the past but they always come out hard in the middle. i see now that i should boil first, as iv tried that as well but must have over boiled because they were to soft, i see you say to bring to boil and then simmer,” — a cook, 5.0★
“This is a great (and flexible) recipe, thank you. Ideal for now when we are getting the new potatoes arriving in stores too. I've made them twice in a week now to rave reviews!” — a cook, 5.0★