Grammy's Kitchen · Mashed Potatoes · Olive Oil Mashed Potatoes
One of 115 mashed potatoes recipes we measured
from www.budgetbytes.com
7 cooks on www.budgetbytes.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 5% |
| dairy | 0% | 11% |
| salt | 0% | 0% |
| aromatics | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2.5 lbs. russet potatoes ($2.12) |
| 3 g | 1/2 tsp salt (for cooking water, $0.02) |
| 12 g | 4 garlic cloves ($0.16) |
| 54 g | 1/4 cup olive oil (extra virgin, $0.88*) |
| 1 g | 1/2 tsp dried rosemary ($0.05) |
| 240 g | 1 cup vegetable broth (warmed, $0.13**) |
| black pepper (freshly cracked, $0.03) | |
| salt (to taste, (about 3/4 tsp) $0.05) |
Method: 6 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this as a topping to the Vegetarian Shepherd's Pie! I'm a dum dum and didn't check my spices so I wasn't able to drop in the rosemary! They are still good but please make sure you add the rosemary! Definitely much lighter than mashed potatoes wi” — a cook, 5.0★
“Pro tip: try using Better Than Bouillon for the broth. At my grocery store they sell it in little glass jars next to the regular cartons. It's super convenient because it's a concentrate--you just mix up the amount you need and don't have to worry about the re” — a cook, 5.0★