The fundamental problem with mashed potatoes seems to be that they only get more delicious if you add more butter and cream. So when I followed the Cook’s Illustrated recipe for cooking diced potatoes in butter and milk, they ended up appropriately soft and silken, but it did not feel virtuous to eat them as eating potatoes should. I mixed the potatoes with peas (I sometimes add mint) to add some more color and interest.
(Photo: Appalachian Trail near Leesburg, Virginia.)
365 Days of Food 