I’m not sure if mashed potatoes will ever be considered a health food, but I certainly don’t feel guilty about giving myself a double portion of these. Instead of having a stick of butter, they have a mere tablespoon. To give the potatoes that same smooth, buttery taste, a bit of sour cream and a splash of milk goes a long way. The secret to these amazing potatoes isn’t just the ingredients, though. It’s also in how they’re cooked. Cook’s Illustrated originally posted the recipe for their light mashed potatoes in one cookbook and their alternative cooking method for full-fat potatoes in another cookbook. I decided to experiment with combining the new cooking method with their light mashed potato recipe and boy oh boy! These were the fluffiest, smoothest, creamiest, most delicious mashed potatoes I have *ever* eaten. The cooler fall and winter weather is a perfect excuse to load up my plate with these spuds.
I promise you that if you try these mashed potatoes, you’ll never go back to the old ways of making taters again!!! recipe is a combination of two recipes from Cook's Illustrated - the fluffy mashed potato method combined with the "lighter" mashed potatoes recipe Ingredients Instructions
recipe is a combination of two recipes from Cook's Illustrated - the fluffy mashed potato method combined with the "lighter" mashed potatoes recipe