Grammy's Kitchen · Mashed Potatoes · Mashed Potatoes
One of 115 mashed potatoes recipes we measured
from tastesbetterfromscratch.com
209 cooks on tastesbetterfromscratch.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 | 7% | 5% |
| dairy | 25% | 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.
| 850 g | 5 medium Russet or Yukon Gold potatoes* (, peeled, or skin on) |
| 57 g | 1/4 cup butter ((57g), room temperature) |
| 3 g | 1 teaspoon chicken bouillon paste* ((5mL), (optional)) |
| 158 g | 1/2 - 3/4 cups evaporated milk ((120-180mL), warmed (or use cream or half and half)) |
| 58 g | 1/4 cup sour cream ((58g)) |
| salt and freshly ground black pepper (, to taste) |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this recipe for the first time tonight….amazing. Hardest part is the prep. Cut it down to four ribs for two of us. Kept the liquids as called for and it was perfect. My wife,who is careful with portions, definitely overate,which is a testament to how good” — a cook, 5.0★
“I finally made edible mashed potatoes! This recipe was so easy and the mashed potatoes were out of this world! I used heavy cream instead of evaporated milk. The mashed potatoes were the perfect consistency/texture. Thank you!” — a cook, 5.0★