Grammy's Kitchen · Mashed Potatoes · Mashed Potatoes
One of 115 mashed potatoes recipes we measured
from www.jocooks.com
55 cooks on www.jocooks.com rate it 4.7★.
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: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 4 pounds potatoes (peeled and cut into cubes (I used Yukon gold)) |
| 6 g | 1 teaspoon salt |
| 57 g | 4 tablespoon butter (unsalted, at room temperature) |
| 238 g | 1 cup half and half cream (or milk) |
| 1 g | 1/2 teaspoon white pepper ((or black pepper)) |
Method: 4 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My favorite mashed potatoes. I doubled the white pepper & salt, and I just let my mixer whip it forever until it’s at my desired consistency, almost like soft serve ice cream! Love this method!” — a cook, 5.0★
“This was my first time using a mixer for mashed potatoes, and the result was amazing- creamy and smooth potatoes. I’ll never use a hand masher again. Thanks for the tip!” — a cook, 5.0★