Advertisement
4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
No milk or cream and little or no butter—yet these mashed potatoes are creamy and intense with fresh potato flavor. The secret is to reserve the cooking water, and use it to lighten the mashed potatoes. Instead of mashing a big lump of butter into the potatoes, we melt a small pat (about a teaspoon) on top of each serving. This small pool of pure melted butter gives instant gratification.